Cilantro Chicken & Chayote

• 4 pieces Chicken breast meat, hand trimmed, cut thin
• 1/4 cup EVOO
• 1 bunch Cilantro
• 4 ounces Cream Cheese
• 2 pieces Chayote Squash
• 1 cup Pico de Gallo (tomatoes, sweet onions, and peppers (anaheims & serranos, to taste)
• 1/2 - 1 cup Cotija (ok to substitute Feta)
• 1 bunch Cilantro leaves, whole or rough chopped
• 2 tablespoons Better than bouillion
• 4 ounces Cream Cheese, cut into small pieces for melting

1. Macerate cilantro, cram cheese, EVOO, Salt & Pepper in Vita Mix
2. Put all ingredients in a ZipLock, refrigerate, and marinate.
3. Chayote is very firm, so cut in 1/4 inch strips. Soften chayote & pico with bouillion, salt & pepper. Add 4 ounces of cream cheese, cut into small pieces & 1/2 crumbled cotija. Cook together on stove top til thoroughly mixed and hot.
4. Fold in 3/4 of the cilantro leaves & 1/2 the cotija. Top with remaining cilantro & cotija.
5. Tent with foil. Bake at 350 til cotija is lighly browned.
6. Grill Chicken til done. Plate with the baked chayote dish, and top with cilantro leaves.

chicken breast meat, evoo, cilantro, cream cheese, tomatoes, substitute, cilantro, bouillion, cream cheese

Taken from www.epicurious.com/recipes/member/views/cilantro-chicken-chayote-59e4eeacdf978e6d9a1d791c (may not work)