* Exported from MasterCook *
Barbecued Chicken and Mushroom Tostadas
Recipe By :Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs
LowFat (Less than 25%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken breast on the bone -- skinned and split, or 2 boneless, skinless chicken breasts, 1.3 to 1.5 pounds
2 1/2 quarts water
1 onion -- quartered
2 garlic cloves -- peeled and crushed
1/2 teaspoon dried thyme -- or oregano, or a combination
Salt -- to taste
1 tablespoon extra virgin olive oil
8 mushrooms -- white or creminitrimmed and sliced
1/4 cup prepared barbecue sauce
6 corn tortillas -- halved and toasted in the microwave (see note)
2 cups arugula
1 tablespoon fresh lime juice -- (1 to 2)
6 radishes
1. Combine the water, the quartered onion and the whole crushed garlic
cloves in a 2-quart saucepan and bring to a simmer over medium heat. Add
the chicken breasts and bring back to a simmer. Skim off any foam that
rises, then add the dried herbs. Partly cover, reduce the heat to low and
simmer 15 to 20 minutes, until the chicken is cooked through (cut one in
half to check; the meat should not be pink). Add salt to taste. Allow the
chicken to cool in the broth if there is time. Remove the chicken from the
broth when it is cool enough to handle. Remove from the bone and shred by
pulling strips of chicken off the top of the breast, with the grain. You
should have about 4 cups of shredded chicken. Strain the chicken broth and
refrigerate overnight (the next morning, skim off and discard the fat and
freeze the broth in smaller containers).
2. Heat the olive oil over medium-high heat in a large, heavy skillet and
add the mushrooms. Cook, stirring, until they are seared and beginning to
soften, and add salt and pepper to taste. Continue cooking until mushrooms
are just tender, a couple of minutes, and remove from the heat. Add the
chicken and the barbecue sauce and stir until the meat and mushrooms are
coated lightly with the sauce.
3. Toast the tortillas in the microwave. Toss the arugula with lime juice.
Place a spoonful of the chicken and mushroom mixture on the tortillas, top
with a handful of arugula, garnish with radishes and serve.
Yield: 4 servings.
Advance preparation: The poached chicken breasts will keep for 3 or 4 days
in the refrigerator.
Nutritional information per serving: 324 calories (25% fat); 9 grams fat;
1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated
fat; 94 milligrams cholesterol; 25 grams carbohydrates; 3 grams dietary
fiber; 291 milligrams sodium (does not include salt to taste); 34 grams
protein
A reader recently requested some recipes that the barbecue lovers in her
household would be open to. If you're cooking for both meat-eaters and
vegetarians, make a batch using mushrooms alone, about a pound and a half
of them. Sweat them in the olive oil as directed and mix with the barbecue
sauce.
Microwave-Toasted Tortilla Chips
Cut the tortillas in half or into quarters, or leave whole. Place as many
as will fit in one layer on a plate and microwave on full power for 1
minute. Turn over the tortilla pieces (they'll be wet on the bottom) and
microwave again for a minute. The chips should be browned and crisp. If
they are not, turn over once more and microwave for another 30 seconds to
a minute. Repeat with the remaining tortillas until all of them are done.
They'll remain crispy for several hours.
Note: The process will take less time if you air-dry the tortillas on a
rack for an hour or so before microwaving.
Source:
"Recipes for Health, New York Times, March 12, 2012"
S(Formatted by Chupa Babi):
"March 2010"
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Per Serving (excluding unknown items): 198 Calories; 6g Fat (26.0%
calories from fat); 13g Protein; 25g Carbohydrate; 3g Dietary Fiber; 24mg
Cholesterol; 233mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1
Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
