Busters Recipes

Tortilla Crusted Chicken

2 tsp. shallots, minced
1 cup red-chili, blue-corn or corn tortilla chips, broken
1 Tbs. paprika
1 Tbs. ground chili powder
1/2 cup white breadcrumbs
1/2 cup flour
1 tsp. minced jalapeno
2 tsp. coarse salt
Four 3 oz. chicken breasts, skinned and boneless
3 Tbs. canola oil

Ingredients for Mango Vinegar:

1 cup mango, diced
1/4 cup champagne vinegar
1/4 tsp. vanilla extract
1/4 cup orange juice
1/2 cup sugar
1/2 tsp. salt

Mince 2 teaspoons of shallots, and break up 1 cup of tortilla chips and
place In a food processor, combine shallots, tortilla chips, paprika,
chili powder, breadcrumbs, flour and minced jalapeno. Add coarse salt (2
teaspoons if you used a milder tortilla chip, less if you used a spicier
chip). Process ingredients for 3 minutes, or until texture resembles
cornmeal.

Season chicken breasts with salt and pepper on both sides; dip in
buttermilk and then in tortilla mixture. In a saute pan with 3
tablespoons canola oil, on both sides until golden brown. Remove chicken
to baking dish and bake in preheated 350-degree oven for 3 to 4 minutes,
or until cooked through.

To make the mango vinegar, combine mango, champagne vinegar, vanilla
extract, orange juice, sugar and salt in a saucepan. Bring to a boil,
stirring. Remove from heat, transfer to a blender and puree until
smooth. It can be served cold or warm.