Cilantro Chicken Chayote Recipe

Ingredients

4 pieces Chicken breast meat, hand trimmed, cut thin

1/4 cup EVOO

1 bunch Cilantro

4 ounces Cream Cheese

2 pieces Chayote Squash

1 cup Pico de Gallo (tomatoes, sweet onions, and peppers (anaheims & serranos, to taste)

1/2 - 1 cup Cotija (ok to substitute Feta)

1 bunch Cilantro leaves, whole or rough chopped

2 tablespoons Better than bouillion

4 ounces Cream Cheese, cut into small pieces for melting

Preparation

Macerate cilantro, cram cheese, EVOO, Salt & Pepper in Vita Mix

Put all ingredients in a ZipLock, refrigerate, and marinate.

Chayote is very firm, so cut in 1/4 inch strips. Soften chayote & pico with bouillion, salt & pepper. Add 4 ounces of cream cheese, cut into small pieces & 1/2 crumbled cotija. Cook together on stove top til thoroughly mixed and hot.

Fold in 3/4 of the cilantro leaves & 1/2 the cotija. Top with remaining cilantro & cotija.

Tent with foil. Bake at 350 til cotija is lighly browned.

Grill Chicken til done. Plate with the baked chayote dish, and top with cilantro leaves.

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