Freshly-picked, just for your menu! Inspired by Chef Mikel Anthony, for serving on a wooden plate or platter with a garlic puree, this featured chicken addition is seasoned and pan-seared with McCormick Culinary® Sea Salt, Mediterranean Fine Grind , McCormick Culinary® Black Pepper, Ground and McCormick® Grill Mates® Mojito Lime Seasoning . For that extra seasonal touch, serve with a garnish of green and red strawberries and fresh jalapeños. Ingredients Servings 4 8 24 48 80 100 Mojito Lime Chicken | Serves 4 4 eaches Chicken Breast, Frenched 1 tbsp Grill Mates ® Mojito Lime Seasoning 1 each Chile Liime 1 tsp McCormick Culinary ® Ancho Chile Pepper, Ground 1 tbsp Lime Juice , freshly squeezed 1 tbsp Vegetable Oil Strawberry Salad | Serves 4 3 eaches Green Strawberries, quartered 3 eaches Red Strawberries, quartered 2 tbsps Jalapeno, very thinly sliced 2 tbsps White Balsamic Vinegar 2 tbsps Water 2 tbsps Granulated Sugar 1 tsp McCormick Culinary ® Black Pepper, Pure Ground 1 tsp McCormick Culinary ® Sea Salt, Mediterranean Fine Grind Garlic Puree | Serves 4 1 cup Cilantro Leaves, chopped 2 tbsps Lime Juice, freshly squeezed 1/4 tsp French's Worcestershire 2 cloves Garlic 1 cup Scallions 1/4 tsp McCormick Culinary ® Cumin, Ground 1/2 tsp McCormick Culinary ® Black Pepper, Pure Ground 1 tsp McCormick Culinary ® Sea Salt, Mediterranean Fine Grind 1/2 cup Olive Oil Procedure For the Garlic Puree: Combine all ingredients except oil in a blender and blend on high. Slowly drizzle in olive oil. Set aside.
For the Strawberry Salad: Combine vinegar, water, sugar, salt, and pepper in a small sauce pan and bring to a boil, stirring until sugar has dissolved. Pour over green strawberries and let sit until mixture has cooled. Add red strawberries and jalapenos just before service to prevent them from becoming too macerated.
For the Mojito Lime Chicken:
Season chicken with Mojito Lime Seasoning, ancho, and lime juice in a medium bowl and toss to combine.
Heat oil in a large skillet over medium high heat. Sear chicken breasts skin side down until skin is crisp. Finish in oven until chicken reaches an internal temperature of 165°F.
Let chicken rest. Slice on a bias for serving.
For Plating & Serving: Plate garlic puree down first, then chicken and garnish with the strawberry salad. Recipe type: Tapas Cuisine: North American