4 boneless chicken breasts cut into strips
1/4 cup white wine
Lime juice from 2 limes
1 tablespoon English mustard
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1 minced garlic clove
6 tablespoons olive oil
1 red bell pepper, seeds removed, sliced
4 large arugula leaves
1 green bell pepper, seeds removed, sliced
1 ripe avocado, pit removed, cubed
2/3 cup sour cream
Salt and lime zest to taste
4 boneless chicken breasts cut into strips
1/4 cup white wine
Lime juice from 2 limes
1 tablespoon English mustard
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1 minced garlic clove
6 tablespoons olive oil
1 red bell pepper, seeds removed, sliced
4 large arugula leaves
1 green bell pepper, seeds removed, sliced
1 ripe avocado, pit removed, cubed
2/3 cup sour cream
Salt and lime zest to taste
Mix the wine, lime juice, mustard, brown sugar, cinnamon, oregano, and garlic
Add the chicken and let it marinate for 30 minutes, stirring occasionally
Add two tablespoons of olive oil to a pan and quickly cook the bell peppers
Remove them from the pan and reserve
Drain the chicken and reserve the marinade
Add the remaining olive oil to the same pan and fry the chicken quickly until browned
Remove the chicken from the pan and reserve
Add the reserved marinade to the pan and reduce it by half over low heat
Return the chicken to the pan, add the bell peppers, adjust the seasoning, and stir well
Open the arugula leaves and shape into cones
Place the chicken mixture on one side of the cone, avocado on the other, and serve with sour cream.
