Ingredients

Boneless, skinless chicken breast (one per person)

Fresh cilantro

Louisiana Hot Sauce (brand)

Picante Sauce (I use Pace medium, to increase hotness add a few drops of the Louisiana Hot Sauce)

Medium cheddar cheese (rough graded, about ⅓ cup per breast)

Ripe Olives

Yellow onion

Olive Oil (about 1 Tbs to brown/cook chicken breast)

Salt (I don’t usually add for low sodium. If you want to, add a little to season the chicken breast)

Preparation

  1. Marinade the chicken breast in Louisiana Hot Sauce (for two breast use about 1 Tbs) for one hour (in refrigerator). Use a sealed plastic bag and work the marinade to thoroughly cover breast.
  2. Grade the cheese.
  3. Rough chop the cilantro. Pinch off the large bottom portion of the stems.
  4. Slice the ripe olives cross-wise forming rings (about 4-5 rings per olive).
  5. Slice onion cross-wise to for rings one-eighth to one-quarter inch thick. Blanch for about 10-15 sec in boiling water and set aside. This is to remove some of the “onion bite” and not to soften them.
  6. Using a plastic bag (or whatever you want) flatten the chicken breast to a thickness of about one-half inch.
  7. Add oil to a pan and brown both sided of the chicken breast making sure it is properly cooked. Don’t over cook.
  8. Take each cooked chicken breast and cover with chopped cilantro, add a layer of the sliced ripe olives (don’t overdo), then cover with the graded cheese.
  9. Melt cheese so it mixes with the ripe olive slices and cilantro. Easily done in microwave or under the oven broiler. This does not take long. Plating/Presentation
  10. Lay down a few of the onion rings, and then lay the prepared chicken breast on top.
  11. Top with desired amount (dabs) of the picante sauce.
  12. Good served with al dente fresh vegetables. (Zucchini, green beans, etc.)
  13. Sprinkle the vegetables with a few bits of the cheese and garnish with a small sprig of cilantro.