La Escondida Special Recipe
Marinated chicken breast grilled with onions and mushrooms and topped with melted mozzarella cheese. Served with rice, lettuce, sour cream and three warm flour tortillas.
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Ingredients
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Marinated Chicken
Grilled Toppings
Serving Accompaniments
Method
Marinating the Chicken
- 1
- 2
Marinate the Chicken
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours.
Grilling the Chicken and Toppings
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
Grill the Chicken
Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).
- 5
- 6
Melt the Cheese
After grilling the chicken, place the sautéed onions and mushrooms on top of each chicken breast. Sprinkle shredded mozzarella cheese over the top. Cover the grill for a few minutes until the cheese melts.
Cooking the Rice
- 7
Cook the Rice
In a pot, bring 4 cups of water to a boil. Add 2 cups of white rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked and water is absorbed.
Serving
- 8
Prepare the Serving Plate
On a serving plate, place a portion of rice, shredded lettuce, and a dollop of sour cream.
- 9
Add the Chicken
Place the grilled chicken breasts with melted cheese on top of the rice.
- 10
Warm the Tortillas
Warm the flour tortillas on the grill or in a skillet for a few seconds on each side until soft.
- 11
Serve
Serve the chicken with warm tortillas on the side for wrapping.