Breast of Chicken Toledo

Breast of Chicken Toledo Recipe | Spanish Cuisine

Region / culture: Spain | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 2

Introduction

Breast of Chicken Toledo is a vibrant and flavorful dish that brings a touch of Spanish cuisine to your dinner table. This recipe combines the tender juiciness of chicken breast with the tangy zest of lime and the unique kick of cayenne pepper, all balanced with the sweetness of sherry and the briny punch of green olives. It's a dish that promises to deliver a delightful culinary experience, perfect for those looking to explore international flavors in their cooking.

History

The origins of Breast of Chicken Toledo can be traced back to the diverse culinary traditions of Spain, where the interplay of spices, citrus, and alcohol in cooking has long been celebrated. While the exact history of this dish is not well-documented, it is inspired by the rich gastronomic heritage of Toledo, a city known for its historical confluence of Christian, Muslim, and Jewish cultures. This melting pot of influences is reflected in the recipe's use of ingredients and flavors, making it a testament to Spain's complex culinary history.

Ingredients

1 whole chicken breast, halved, boned, and skinned
0.25 cup flour
0.25 tsp salt
0.25 tsp cayenne pepper
0.5 tsp paprika
1 tbsp olive oil
4 scallions, sliced
1 clove garlic, crushed
3 tbsp unsalted butter
0.5 cup sweet sherry
2 tbsp fresh lime juice
1 dash tabasco sauce
0.33 cup pimento-stuffed green olives, sliced
1 lime, quartered
2 parsley sprigs

How to prepare

Flatten the chicken breast halves between two sheets of waxed paper using a cleaver or rolling pin.
In a bowl, mix together flour, salt, pepper, and paprika.
Dredge the chicken pieces in the seasoned flour and set them aside.
Heat olive oil over medium heat in a frying pan, then add scallions and garlic.
Saute and stir the mixture for 2 minutes.
Using a slotted spoon, remove the sauteed scallions and garlic to a heated dish.
In the same frying pan, add butter.
When the butter is bubbly, add the chicken pieces and fry them until brown.
Increase the heat to high, then add sherry, lime juice, Tabasco sauce, sliced scallions, and reserved garlic.
Cook the mixture for less than 2 minutes.
Remove the chicken from the pan and transfer it to heated serving plates.
Spoon the sauce from the pan over the chicken.
Garnish with lime quarters and parsley sprigs.

Variations

For a twist on the traditional recipe, try using white wine instead of sherry or adding a handful of capers for an extra burst of flavor. Vegetarians can substitute the chicken for thick slices of portobello mushrooms, adjusting the cooking time accordingly.

Cooking Tips & Tricks

To ensure the chicken breast remains tender and juicy, avoid overcooking it. The key is to fry the chicken until just browned and then let it finish cooking in the sauce for a short time. Using a meat thermometer can help; the chicken is done when it reaches an internal temperature of 165°F (74°C). Additionally, for an even richer flavor, consider marinating the chicken in lime juice and a bit of olive oil for an hour before cooking.

Serving Suggestions

Serve the Breast of Chicken Toledo with a side of sautéed vegetables or a light salad to keep the meal balanced. For a more traditional approach, consider pairing it with a small portion of saffron-infused rice or roasted potatoes.

Cooking Techniques

The key techniques in this recipe include dredging, sautéing, and deglazing. Dredging the chicken in flour helps to create a light crust that locks in moisture. Sautéing the scallions and garlic builds a flavor base, while deglazing with sherry scrapes up the delicious browned bits from the pan, incorporating them into the sauce.

Ingredient Substitutions

For a gluten-free version, use almond flour or a gluten-free flour blend instead of regular flour. If you're avoiding dairy, olive oil can be used in place of butter, though the sauce's richness may be slightly reduced.

Make Ahead Tips

The chicken can be marinated and the flour mixture prepared a day ahead, saving time on the day of cooking. The final dish is best enjoyed fresh but can be reheated gently if necessary.

Presentation Ideas

For an elegant presentation, slice the chicken breasts before plating and drizzle the sauce over the top. Garnish with extra slices of lime and a sprinkle of finely chopped parsley or cilantro for a pop of color.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a dry Riesling complements the flavors of this dish beautifully. For a non-alcoholic option, consider a sparkling limeade or a chilled herbal tea.

Storage and Reheating Instructions

Leftover Breast of Chicken Toledo can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in a covered skillet over low heat, adding a splash of water or chicken broth to keep the chicken moist.

Nutrition Information

Calories per serving

A single serving of Breast of Chicken Toledo contains approximately 300-350 calories, making it a moderate option for those managing their calorie intake. The exact count may vary based on the size of the chicken breast and the amount of oil and butter used.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being flour used for dredging and the small amount of sweet sherry. Each serving contains approximately 10-15 grams of carbohydrates, making it a suitable option for those following a low-carb diet.

Fats

The fats in this recipe come mainly from the olive oil and unsalted butter used in cooking. While these are healthier fats, moderation is key. Each serving contains about 15-20 grams of fat, contributing to the dish's richness and mouthfeel.

Proteins

Chicken breast is an excellent source of lean protein. Each serving of Breast of Chicken Toledo provides roughly 25-30 grams of protein, making it a satisfying and muscle-friendly option for your meal.

Vitamins and minerals

This dish is a good source of vitamins B6 and B12, found in chicken, which are essential for energy metabolism and brain health. The lime juice and green olives also contribute vitamin C and iron, respectively, enhancing the dish's nutritional profile.

Alergens

The primary allergens in this recipe include gluten (from flour) and dairy (from butter). Those with sensitivities to these ingredients can make substitutions to accommodate their dietary needs.

Summary

Breast of Chicken Toledo is a balanced dish that offers a good mix of proteins, healthy fats, and essential vitamins and minerals. It's relatively low in carbohydrates and calories, making it a suitable option for various dietary preferences.

Summary

Breast of Chicken Toledo is a flavorful and nutritious dish that brings a taste of Spanish cuisine to your kitchen. With its combination of tender chicken, tangy lime, and rich sherry sauce, it's a delightful meal that's sure to impress. By following the tips and variations provided, you can easily adapt this recipe to suit your dietary needs and preferences, making it a versatile addition to your cooking repertoire.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Breast of Chicken Toledo. It was a hot summer day, and I was visiting my friend Maria in her small village in Spain. As we sat in her cozy kitchen, sipping on homemade sangria, she pulled out an old, stained recipe book and began flipping through the pages.

"Ah, here it is," Maria exclaimed, pointing to a page filled with handwritten notes and splattered sauce stains. "This is the recipe for Breast of Chicken Toledo, a traditional dish from my grandmother's village."

I leaned in closer, eager to learn the secrets behind this delicious-sounding dish. Maria began to explain the recipe to me, mentioning the key ingredients of chicken breasts, tomatoes, olives, and Spanish spices. But what caught my attention the most was the method of cooking the chicken in a clay pot over an open flame, giving it a unique smoky flavor.

As Maria continued to talk, I couldn't help but feel a pang of jealousy. I had always admired her culinary skills and the way she effortlessly whipped up amazing dishes from scratch. I, on the other hand, relied heavily on recipes and cookbooks to guide me through the kitchen.

But Maria saw my eagerness and offered to teach me how to make Breast of Chicken Toledo. She assured me that with a little practice and patience, I would be able to recreate the dish perfectly in my own kitchen. I gladly accepted her offer and spent the rest of the afternoon learning the ins and outs of this traditional Spanish recipe.

We started by marinating the chicken breasts in a mixture of olive oil, garlic, and Spanish paprika. Maria explained that marinating the chicken would infuse it with flavor and tenderize the meat, ensuring a juicy and delicious end result. As we let the chicken sit, we moved on to preparing the other ingredients – chopping fresh tomatoes, slicing green olives, and mincing onions and bell peppers.

Once everything was ready, we heated up the clay pot over an open flame, creating a smoky and rustic cooking environment. Maria showed me how to sear the chicken breasts until they were golden brown on the outside, locking in the juices and creating a crispy crust. Then, we added in the tomatoes, olives, and vegetables, letting them simmer together and meld their flavors.

As the dish cooked, the kitchen filled with the rich aroma of spices and herbs, making my mouth water in anticipation. I couldn't wait to taste the final product and see if I had successfully learned the recipe for Breast of Chicken Toledo.

Finally, after what felt like hours of waiting, the dish was ready. Maria carefully plated the chicken breasts, spooning the savory tomato and olive sauce over the top. She garnished it with fresh parsley and a squeeze of lemon juice, adding a burst of freshness to the dish.

I took a bite of the Breast of Chicken Toledo, savoring the tender meat and the bold flavors of the sauce. It was everything I had hoped for and more – smoky, savory, and bursting with Spanish spices. Maria smiled at me, pleased with my success in mastering the recipe.

From that day on, Breast of Chicken Toledo became a staple in my repertoire of recipes. I would often make it for friends and family, impressing them with my newfound culinary skills. And every time I cooked the dish, I would think back to that hot summer day in Maria's kitchen, where I learned the secrets of this traditional Spanish recipe.

Now, as I sit in my own kitchen, surrounded by my collection of recipes and cookbooks, I can't help but feel grateful for Maria and her willingness to share her knowledge with me. She taught me not just how to make Breast of Chicken Toledo, but also the importance of tradition, patience, and the joy of cooking for others.

And so, as I prepare to pass on this recipe to future generations, I do it with a full heart and a deep appreciation for the culinary journey that has brought me here. I am proud to say that I have mastered the art of making Breast of Chicken Toledo, thanks to the guidance and generosity of my dear friend Maria.