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MARINATED CHICKEN AND RELISH DISH IS SNAP TO MAKE

The warm relish is a variation of the one Jimmy Schmidt makes at the Rattlesnake Club in Denver, where southwestern flavors are given a sophisticated turn of great appeal.

GAME PLAN- Heat toaster oven or broiler.

- Wash, dry and cut chicken into strips.

- Marinate chicken in lime juice and herb.

- Dice onion for relish and saute in hot oil.

- Dice zucchini and tomatoes and chop fresh herb.

- Add zucchini to onion.

- Heat oils for chicken.

- Grate cheese for tortillas.

- Drain and cook chicken.

- Add tomatoes, herb and lemon juice to zucchini and onion.

- Top tortillas with cheese and broil.

- Season vegetables with pepper.

- Top relish with chicken strips.

FROM YOUR PANTRY

Dried marjoram or oregano if fresh not available

Olive oil

Hot chile oil

Lemons

Whole black pepper

SHOPPING LIST

12 ounces chicken breasts, skinless and boneless

1 lime (2 tablespoons)

9 ounces whole red onion or 8 ounces sliced (ready cut)

13 ounces whole zucchini or 12 ounces sliced (ready cut)

8 ounces ripe tomatoes

Fresh marjoram or oregano

1-2 ounces Monterey Jack cheese (2-4 tablespoons)

Corn tortillas (2-4)

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(C) 1990 by Foxcraft, Ltd.

Excerpted from "20-Minute Menus," by

Marian Burros (Reprinted by permission

of Simon and Schuster; distributed by

Special Features/Syndication Sales)

Marinated Chicken

12 ounces chicken breasts, skinless and boneless

2 tablespoons lime juice

1 teaspoon dried marjoram or oregano

1 tablespoon olive oil

1 1/2 teaspoons hot chile oil

Jimmy Schmidt's relish (see below)

Wash and dry chicken and cut into long strips about 1/4-inch wide.

Squeeze lime juice over chicken in bowl. Sprinkle with herb and stir. Set aside to marinate until time to cook.

Heat oils in skillet. Drain chicken and saute over high heat until golden. Serve atop the relish. (Two servings.)

Jimmy Schmidt's Relish

9 ounces whole red onion or 8 ounces sliced (ready-cut) (1 3/4 cups)

1 to 2 tablespoons olive oil

13 ounces whole zucchini or 12 ounces sliced (ready-cut) (2 1/3 cups)

8 ounces ripe tomatoes

1 tablespoon chopped fresh marjoram or oregano or 1 teaspoon dried

2 tablespoons lemon juice

Freshly ground black pepper to taste

Dice sliced or whole onion and saute over high heat in hot oil until softened, about 5 minutes.

Wash and trim whole zucchini. Dice zucchini and tomatoes. Chop fresh herb.

Add zucchini to onion and cook for 4 minutes.

Squeeze lemon and add juice with tomatoes and herb and cook another minute.

Season with pepper and cook 1 minute longer. Serve topped with chicken strips. (Makes 2 servings.)

Cheese-Topped Tortillas

2 to 4 tablespoons coarsely grated Monterey Jack cheese

2 to 4 corn tortillas

Coarsely grate cheese and sprinkle over tortillas.

Toast in toaster oven or under broiler for about 1 minute, until cheese melts. (Makes 2 servings.)