STEAMED CHICKEN BREASTS WITH CHAYOTE
2 scallions, sliced
1 carrot, peeled and cut into julienne
1 chayote, peeled and cut into julienne
4 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
Place scallions, carrot, and chayote in a medium-size mixing bowl and mix together.
Slice the chicken breasts open lengthwise without cutting through.Season with salt and pepper
Cover half of each chicken breast with the vegetables. Fold the top half of the breast over the stuffing. Seal in the stuffing by pressing the two edges together. Season with salt and pepper. Place the chicken breast into a steamer for about 15 minutes or until the chicken is cooked through. Serve with hot mango sauce.
MANGO SAUCE
Don’t rub your eyes or touch your face when handling chile peppers, and wash your hands thoroughly when you are done.
1 mango
1 habanero pepper, seeds and ribs removed
1/2 cup chicken broth, homemade or canned
1/4 tsp. ginger root, grated
1/2 tbsp. honey
Salt and freshly ground pepper to taste
Cut the mango on both sides of the pit. Reserve a few slices for decoration. Scoop out the rest of the flesh and puree in a blender or food processor.
Add the habanero pepper, chicken broth, ginger root and honey. Blend until smooth. Pour the mixture into a medium-size saucepan and heat on medium-low for about 8 mintues. Season with salt and pepper and serve hot.
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CHAYOTE PRAWN SALAD
1 large avocado, peeled and halved
juice of one lime
grated zest of lime, set aside
1 medium chayote, peeled and sliced thin
12 medium, fresh-cooked prawns, chilled
1/2 bunch cilantro, washed, trimmed with two sprigs reserved for garnish
2/3 cup yogurt
4 tbsp. prepared fresh or bottled salsa
1/2 tsp. grated nutmeg
Slice half the avocado into long, thin strips. Place avocado slices on the bottom of a large salad platter. Brush with one tablespoon of lime juice. Arrange chayote slices and prawns on top.
For sauce: Use blender or mix together well the remaining avocado, cilantro, one tablespoon lime juice and yogurt. Stir in salsa, nutmeg and grated lime zest. Spoon sauce over salad. Garnish with cilantro.
Serves 4
As an appetizer: Arrange avocado slices, chayote and prawns in equal portions on appetizer plates. Use approximately two tablespoons of sauce for each dish. If desired, you may substitute other fresh seafood for the shrimp.
Serves 6
CHAYOTE AND BOWTIE PASTA
This is a very simple pasta dish to make when you are short on time. The bow tie pasta catches and holds the sauce, bringing all the tastes together.
1/3 cup olive oil
1 large sweet onion, quartered and cut crosswise into thin slices
2 cloves garlic, finely chopped
1 red bell pepper, cut into thin strips
2 fresh chayote squash, peeled and cut into thin strips
1 small head of broccoli, cut into florets
1 tbsp. salt
1 pound bow tie pasta (farfalle)
1-1/2 ounces pignoli nuts (pine nuts)
1/4 pound prosciutto ham, cut into thin strips
Salt and freshly ground pepper to taste
1/3 cup freshly grated Parmesan cheese
Heat 1/2 tablespoon olive oil in a large skillet over medium heat; add the onion, garlic, pepper, chayote and broccoli. Sauté until the vegetables are tender, about 10 minutes; set aside.
Meanwhile, bring 4 quarts of water and 1 tablespoon salt to a boil. Add the pasta and cook according to package instructions until it is al dente (firm to the bite), about 12 minutes. Drain. In a large bowl, toss the cooked vegetables and pasta together. Add pignoli nuts, proscuitto, remaining olive oil, salt and pepper to taste. Mix well. Sprinkle with parmesan cheese and toss again. Serve at once with additional cheese on the side.
Serves 6.
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