I had this post completely written and then bam!! WordPress fails me and I lost it all. Oh well I guess I will start over and hope I remember every thing I had written. It was pretty good. So here I go…
I was turned onto torta’s or Mexican sandwich, in my latest issue of Cuisine at Home magazine. Torta’s use rolls called bolillos [boh-LEE-yohs]. Torta’s are the hot new thing at food trucks and are filled with all types of ingredients from smashed pinto beans, meats, cheeses and pickled veggies. This is not a paid post from Cuisine at Home, but if you are a serious home cook or aspire to be one, this is the magazine for you. The magazine costs a little more because there are no advertisements, just recipes and techniques. A great section of the magazine is “Tips & Timesavers” where readers send in their best tips. Awesome kitchen hacks…
My local Kroger’s sells bolillos in a big clear plastic box just as you walk into the bakery department. I had noticed them before but never paid attention until I decided to make these Chicken Caprese Torta’s. Kroger sells white and wheat bolillos. I used wheat for my recipe. Bolillos are crunchy on the outside with a soft center. Any type of rolls will work for these sandwiches but if you can find bolillos, give them a try.
My Chicken Caprese Torta’s is an adaption of Cuisine at Homes Chicken Torta Milanesa from the July/August issue. I decided to put an Italian twist on my version while keeping the spicy sauce. I had just picked up some fresh tomatoes, and basil from the farmers market and had mozzarella on hand. I make my torta lower in fat by baking the chicken cutlets and using low fat cream cheese and mayo for the sauce. This recipe is quick and simple enough for a weeknight dinner but would also go great for a Friday night tailgate party. Great mash-up of Mexican and Italian cuisine on a trendy new bolillo roll.
I will be bringing this recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cookin Wednesdays and checkout my Link Parties Page for other great places to find new recipes.
- 4 oz . low fat cream cheese softened
- 1/4 cup low fat mayo
- 1 tbsp .chipotle chilies in adobo sauce minced
- 1 tbsp .fresh lime juice
- 2 tsp .fresh garlic minced
- Salt and pepper to taste
- 3 boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1 tsp .smoked paprika
- 2 eggs
- 1/4 cup fresh basil minced
- 11/2 cups panko bread crumbs
- 1/4 Italian seasoned bread crumbs
- 1 avocado sliced thin
- 1 tomato sliced
- 4 oz fresh mozzarella cheese cut in 1/4 inch thick slices
- 4 Bolillo rolls
- Preheat oven to 400°F
- Line a baking sheet pan with aluminum foil and coated with cooking spray; set aside.
- Blend together cream cheese, mayo, chipotle chilies, lime
- juice, and garlic, until smooth. Season with salt and pepper. Set aside.
- Place chicken breast between two pieces of plastic wrap or wax paper. Using the flat side of a meat mallet.pound chicken pieces to 1/4-inch thick Season with
- salt and pepper.
- Slice chicken into 2 inch strips.
- Sift flour and paprika in a shallow dish.
- Beat eggs and basil in another shallow dish.
- Place panko and Italian bread crumbs in a third shallow dish.
- Dredge chicken cutlets in flour mixture, then dip into egg mixture, Drain off excess,
- Dredge in panko crumbs, pressing to adhere.
- Place cutlets onto prepared baking sheet and lightly spray with cooking spray.
- Place in preheated oven for 20 minutes until golden brown. Turning after 10 minutes.
- Remove from oven and turn oven temperature to broil.
- Slice bolillo rolls in in half lengthwise.
- Place cut side up onto baking sheet pan and broil until toasted, about 1 minute.
- Spread bottom top and bottom of bolillo with sauce.
- Layer bottom slice with avocado, chicken cutlets, tomato and
- mozzarella cheese slices. Place under broiler until cheese starts to melt
- Top with remaining slice of bolillo