Tue, 23 Apr 2013 15:27:44 GMT — From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for California chicken with citrus mayo. Ingredients: 4 ea 6 oz boneless skinless chicken breast2 C fresh spinach2 strips jalapeno or apple wood smoked bacon2 ea plum tomatoes, sliced lengthwise1 ea avocado, peeled and sliced4 ea pita bread or bun of your choice For Citrus mayo:1/3 C fat free mayo2 Tblspn thawed orange juice concentrate1 tsp lime juice 1/2 tsp McCormick ground cuminDash Tabasco sauce Preparation: For the citrus mayo, mix all of the ingredients well, and place in refrigerator to marry and cool.Season chicken breast with kosher salt and McCormick coarse black pepper, grill over medium high heat or charcoal on your grill. Cook for 3-4 minutes per side until juices run clear. Remove and place on pita bread that has been dressed with citrus mayo, top with tomato slices and avocado.In a sautÃ pan while chicken is grilling, cook off the bacon, crisp well but donâ??t burn. Remove bacon from the pan, and add fresh spinach. Let wilt in the bacon grease, for 30 seconds to a minute, remove and top chicken breast with a strip of bacon and wilted spinach.Serve with fresh fruit for a wonderful spring/summer lunch or dinner! Enjoy!
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