Chicken PuebloCHICKEN PUEBLO
 

  I forget the exact restaurant (in the southwestern United States) that serves 
  this, but I saw a chef make it on WYES-TV New Orleans' "Great Chefs of the 
  West" series on public television, now shown on the Discovery Channel ... it 
  looked great, so I took notes!
  The grapefruit juice, besides providing a tangy, exciting flavor, contains 
  enzymes that help make for a wonderfully tender piece of chicken.
    4 boneless and skinless chicken breasts, butterflied 
    1/2 cup heavy cream 
    4 tablespoons clarified butter, or olive oil 
    4 nopales (prickly cactus leaves), thorns removed 
    1 large red bell pepper 
    salt and pepper 
  Marinade:
    the juice of 1 white grapefruit 
    the juice of 1 orange 
    1/2 cup olive oil 
    1 medium onion, quartered and thinly sliced 
    1 - 2 jalapeno or serrano chiles, seeded and julienned (leave the seeds in 
    for extra heat) 
    1 yellow chile, seeded and julienned 
    1/4 cup red bell pepper, julienned 
    3 cloves garlic, minced 
    4 tablespoons cilantro, coarsely chopped 
  Mix all marinade ingredients thoroughly, and bury the chicken breasts within. 
  Cover and refrigerate for two hours.
  Add 2 tablespoons of the clarified butter to a large saute pan, and add the 
  chicken breasts and the rest of the marinade. Brown for 2 minutes on each 
  side, then add the cream. Stir thoroughly to combine. Cook for approximately 5 
  minutes, or until the cream reduces by one-third to one-half. Season with salt 
  and pepper.
  Julienne the nopales to about 1/4-inch slices, resembling green beans. 
  Julienne the red pepper, and saute them in the remaining 2 tablespoons of 
  clarified butter until tender. Season with salt and pepper.
  Serve one breast per person with sauce, and with 1/4 of the sauteed nopales 
  and pepper on the side.



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  Chuck Taggart (e-mail chuck)