Saltgrass Steakhouse Chicken Laredo Recipe
Make our Saltgrass Steakhouse Chicken Laredo Recipe at home. With our Secret Restaurant Recipe your Chicken Laredo will taste just like Saltgrass Steakhouse.
Yield: 4 People
Ingredients
- 4 boneless, skinless Chicken Breasts
- Lawry's or other Seasoned Salt of choice, to taste
- Garlic Powder to taste
- Freshly ground Black Pepper to taste
- Olive Oil to cook
- 1/2 Red Onion sliced
- 3 Roma Tomatoes chopped
- 2 Poblano Peppers, roasted, skins and seeds removed, and chopped (See Roasting Poblanos Above for instructions to do this)
- 4 - 8 Pepper Jack Cheese slices
- 1 Avocado chopped
- 1/2 wheel Cotija Cheese crumbled
- 2 tablespoons fresh Cilantro chopped
Instructions
- Prepare poblano peppers according to instructions above. Chop and set aside.
- Preheat oven to 350°F.
- Place chicken breasts on a plate or cutting board.
- Season both sides of the chicken breasts with seasoned salt, black pepper and garlic powder.
- Place chicken breasts on pan. Place in oven and cook for about 16 minutes on one side.
- Pour olive oil into a large skillet.
- Place pan over medium heat. Heat until oil is hot and shimmering.
- Add onions. Cook, stirring constantly, until onions are very caramelized and slightly crispy. Remove from heat.
- After cooking the chicken the first 16 minutes, pull pan out and flip the breasts over.
- Spoon 1/4 of prepared onions onto each chicken breast.
- Spoon 1/4 of tomatoes onto each chicken breast.
- Spoon 1/4 of prepared poblano peppers onto each chicken breast.
- Place 1 or 2 Jack cheese slices on each chicken breast.
- Return pan to the oven. Cook for another 12 to 14 minutes or until the chicken is done through and inside reaches a temperature of at least 165°F.
- Remove from oven.
- Place chicken breasts on a serving platter or individual serving plates.
- Garnish with avocados, cotija cheese and cilantro.
- Serve hot.
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