I love Mexican food and these grilled chicken breasts are just the thing to satisfy my craving without going south of the border. The combination of the smoky ancho chilis and the fresh pico de gallo is nothing short of fantastic. You can even shred the chicken if you like and turn these into soft tacos.
4 SERVINGS
SAUCE
- 1½ cups water
- 2 dried ancho chilies*
- 2 garlic cloves, peeled
- 1 teaspoon salt
- ½ teaspoon dried oregano
- 1 tablespoon sugar
- 1 teaspoon olive oil
PICO DE GALLO
- 1 cup chopped tomatoes
- ½ cup chopped onion
- ¼ cup chopped fresh cilantro
- ½ jalapeño chili, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 4 skinless boneless chicken breast halves
- olive oil
- 1½ cups grated Monterey Jack cheese (about 6 ounces)
- avocado slices
FOR SAUCE:
Boil 1½ cups water, ancho chilies, garlic cloves, salt and dried oregano in heavy small saucepan until chilies are tender, about 5 minutes. Using slotted spoon, remove ancho chilies and garlic cloves from cooing liquid; reserve cooking liquid. Discard stems and seeds from chilies. Chop chilies coarsely. Transfer chilies and garlic cloves to blender and puree until finely chopped. With machine running, gradually add enough chili cooking liquid (about 1 cup) to form thick sauce. Add 1 tablespoon sugar and 1 teaspoon olive oil and blend until sauce is smooth. (Sauce can be prepared 1 day ahead. Cover tightly and refrigerate.)
FOR PICO DE GALLO:
Combine tomatoes, onion, cilantro, jalapeño chili, lemon juice and 1 tablespoon olive oil in small bowl. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 400°F and prepare barbecue (medium-high heat) or preheat broiler. Brush chicken lightly with olive oil. Season with salt and pepper. Grill or broil chicken just until cooked through, brushing occasionally with ancho chili sauce, about 5 minutes per side.
Transfer chicken to baking dish; brush with more sauce. Sprinkle grated Monterey Jack cheese over. Bake just until cheese melts, about 3 minutes. Arrange chicken on plates. Top with pico de gallo garnish avocado slices. Serve, passing remaining ancho chili sauce separately.
*Available at Latin American markets and specialty food stores.
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