In the Kitchen: Pechuga Yucatan -, Longview, Jacksonville, Texas | ETX News


In the Kitchen: Pechuga Yucatan

Pico de Gallo's Pechuga "Chicken" Yucatan


Spanish Rice

10 Bananas

6 Fresh Boneless Chicken Breasts, butterflied

20 oz. Plain Bread Crumbs

6 Eggs

2 T Paprica

3 T Granulated Garlic

1/4 tsp. Cayenne Pepper (optional)

1 1/2 tsp. Salt

Pinch Cumin

Combine the dry ingredients in a bowl, set aside.

Beat eggs.

Dip the chicken breast in the dry mixture and cover lightly on both sides.

Fry the chicken breast in olive oil, or canola oil until golden brown.

Lay the chicken breast on a bed of Spanish rice.

Garnish with medallions of fresh banana.

Serves 6.



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