| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Six 3-ounce chicken breasts, boneless and skinless
- 1 cup seasoned flour
- 1 egg
- 1 cup heavy cream
- 1 cup olive oil or canola oil
- 12 large raw shrimp, peeled and deveined
- 3 cloves garlic (3 teaspoons), minced
- 6 pepperoncini, chopped small
- 3/4 cup chopped bacon
- 3/4 cup rum
- 3/4 quart chicken stock
- Pinch salt
- Pinch pepper
- 1 avocado, sliced
Instructions
- Heat a large skillet over medium heat until hot, about 2 minutes. Dredge the chicken breasts in seasoned flour. In a medium bowl, combine the eggs and cream and mix well. Place the floured chicken breasts in the egg-cream mixture to coat completely.
- Add the oil to the skillet and allow to heat up. Allow the excess coating to drain off the chicken breasts and slowly place in the skillet. Cook for 3 to 5 minutes or until the chicken turns deep golden brown. Turn the chicken breasts over and cook for another 2 to 4 minutes. Place the shrimp in the skillet, allowing them to have touch the bottom of the skillet. When the shrimp is cooked halfway add the garlic, pepperoncini, and bacon, and stir together.
- Remove skillet from the heat and add the rum. Ignite with a long kitchen match until flames subside. Return the skillet to the heat, pour in the chicken stock and season with salt and pepper. Reduce by 1/3 and then add the avocado. Reduce a little further until it has the consistency of a glaze.
- To serve place the shrimp over the chicken breasts and drizzle the glaze on top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 875 |
| Total Fat | 66 g |
| Saturated Fat | 18 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 30 g |
| Cholesterol | 176 mg |
| Sodium | 509 mg |
Reviews
maybe some day i will be able to compare but it wasnt worth the work
when i saw it on the show i was so excited about it i made it the next day. i couldn’t get the pepperoncini where i live so i actually used fresh, chopped cubanelle pepper instead. we live in a beach/shrimping community so we can go to the seafood shop at the dock and get fresh wild shrimp. i used dark rum. it was fantastic. the next time i made it instead of doing the dusting with flour then dip in egg and cream, i made a tempura batter and did the rest the same. this made for a lighter crispier dish. we absolutely loved it this way, so that is the way i do it now. i loved the cubanelles so much i never tried to find the pepperoncini. it is just myself and my husband, but this is a very easy recipe to size for two. love it!
it was expensive to make with the shrimp, avocado and rum, and i was expecting A LOT more flavor.
i wont make this again.
i wont make this again.
I had the joy of having this dish from the Cafe’ on the Route twice now and both times, it has been exquisite. I look forward to making this on my own.
Pay no attention to that other review it was written by a person who has clearly never made aztec chicken before. I love this recipe. It’s an incredibly easy chicken dish to make an incredibly delicious dish I love the addition of the rum & pepperoncini they really add some great flavor. I know when you make this Aztec Chicken you are going to love it even that other reviewer will love Aztek Chicken when they make it instead of reviewing a recipe they’ve cleary never made before.
Definitely not an Aztec style dish. Rum? Pepperoncini? Um, no way. Didn’t like it and would never make again.