• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
MineralsCalcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons packed dark brown sugar

  2. 1 tablespoon unsweetened dark baking cocoa

  3. 1 tablespoon chipotle chili powder

  4. 1/2 teaspoon ground cinnamon

  5. 4 boneless skinless chicken breasts

  6. 1/4 cup red wine vinegar

  7. 6 tablespoons olive oil

  8. 1 tablespoon honey

  9. 1 head Belgian endive, shredded

  10. 1 head radicchio, shredded

  11. 4 Old El Paso® tostada shells

  12. 2 oz dark baking chocolate, shaved

  13. 1/2 cup sour cream

Instructions Jump to Ingredients ↑

  1. In small bowl, mix brown sugar, cocoa, chili powder and cinnamon. Pat mixture on both sides of chicken; shake off any excess.

  2. Heat grill pan or 10-inch skillet over medium-high heat. Add chicken; cook 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from pan; cool 5 minutes.

  3. Meanwhile, in small bowl, beat vinegar, oil and honey with whisk until well blended. Add endive and radicchio; toss to lightly coat.

  4. Place each tostada shell on individual serving plate. Shred chicken; divide evenly onto shells. Top each with endive-radicchio mixture and sour cream. Garnish with chocolate shavings.


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