Toasted Cilantro Chicken with Chayote Cream and Sesame Sautéed Cucumber

Instructions

1. 1

   Preheat the oven to 220°C / 425°F.

2. 2

   Place the chayote on a small baking tray with half of the onion, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon cumin, and 1/4 teaspoon black pepper. Toss well and roast for 20 to 22 minutes at 220°C / 425°F, until the chayote is tender and lightly golden.

3. 3

   While the chayote roasts, pat the chicken breasts dry and season them with the zest of 1 lime, 1 tablespoon lime juice, half of the cilantro, 4 garlic cloves, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Rub the mixture all over the chicken and let it rest for 10 minutes.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and 10 g butter. Sear the chicken for 2 to 3 minutes per side until lightly crusted.

5. 5

   Transfer the skillet with the chicken to the oven and cook at 220°C / 425°F for 8 to 10 minutes, or until the center reaches 74°C / 165°F. Remove the chicken and let it rest for 5 minutes.

6. 6

   For the cream, heat a medium saucepan over medium heat with the remaining butter and sauté the rest of the onion for 3 minutes. Add the remaining 2 garlic cloves and cook for 30 seconds. Add the roasted chayote and chicken broth; cook 2 minutes more.

7. 7

   Blend the chayote mixture with the heavy cream, Parmesan, 1 tablespoon lime juice, and a pinch of salt until smooth. Return the cream to the saucepan and keep warm over low heat.

8. 8

   In the same skillet used for the chicken, add the last tablespoon of olive oil and sauté the cucumber for 2 minutes over medium-high heat. Add the sesame seeds, remaining cilantro, a pinch of salt, and a few drops of the remaining lime juice. Cook 1 minute more; it should be tender but still firm.

9. 9

   Serve a bed of chayote cream on each plate, top with the rested chicken, and add the sesame sautéed cucumber on the side. Finish with the remaining lime juice to taste.