Mexican Chicken Bites with Cilantro-Lime Salsa

Adapted from Blue Ribbon Recipes

Cooking spray
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/8 tsp Cayenne pepper
1 lb DLM Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
(5) 12-inch flour tortillas, cut into 1-inch strips
Wooden skewers, one for each bite
Oil for frying
Cilantro-Lime Salsa:
3/4 cup cilantro sprigs
3 Tbsp parsley sprigs
1 clove garlic
1 serrano pepper, seeded
1/8 tsp salt
3 Tbsp fresh lime juice
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 Tbsp water

Preheat broiler. Coat broiler pan with cooking spray. Combine cumin, chili powder, salt, and Cayenne in a medium bowl with a tightly fitting lid. Add chicken cubes, place lid on bowl, and shake to coat. Spread chicken on broiler pan in a single layer. Coat generously with cooking spray. Broil 6 inches from heat for 4 minutes, or until chicken is cooked through. Let cool. Wrap one chicken cube with a tortilla strip, tearing off excess after ends overlap. Wrap exposed side of cube with another strip of tortilla, again tearing off excess after ends overlap. Insert a wooden skewer through overlapped ends of tortilla, through cube, and out the other side, stopping after point of skewer penetrates outer layer of tortilla. Pour oil one inch deep in a small frying pan. Heat over medium-high heat until a small bit of tortilla sizzles when dropped into oil. Holding long ends of several skewers, fry wrapped chicken cubes until lightly browned, turning as needed to cook evenly. Drain on paper towels. Serve with Cilantro-Lime Salsa. To make salsa: Chop cilantro, parsley, garlic, and serrano in a food processor. Sprinkle in salt. With processor running, slowly pour in lime juice and olive oil. Continue blending, occasionally stopping and scraping down sides of container, until salsa is smooth. Pour salsa into bowl, add water, and stir. Cover and chill until ready to serve.

Allergy Warning: Contains Wheat

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