Tostadas with Chicken and Parsley

Today's Project Pastry Queen recipe was picked by Shawnda from Confections of a Foodie Bride. The original recipe was Prosciutto Tostadas with Shrimp and Parsley. 

Well, I conferred with my husband and he said he wasn't a big fan of prosciutto but he could eat shrimp anytime. Anytime means fried at a local restaurant. The problem with shrimp is that it is not in season here and I didn't feel like it. Don't you have to be in the mood for it? I live in Maine and I usually only have lobster maybe twice a year. So, I made this recipe with chicken.

Tostadas with Chicken and Parsley
1/4 cup vegetable oil
1 lb. chicken breast, cut into chunks
2 green onions, chopped
3 cloves of garlic, minced
2 Tbsp lemon juice, freshly squeezed
1 Tbsp champagne vinegar
1/4 cup chopped Italian parsley
salt and pepper
6 flour tortillas
2 cups mixed baby greens, washed
1 red bell pepper, roasted and julienned

Directions:

1. Heat a skillet with the vegetable oil over medium heat.
2. Add one tortilla at a time and fry for 30 seconds or until golden brown. Flip and repeat on the other side. Remove the tortilla and place on a plate lined with paper towels.
3. Repeat with 4 more tortillas. The last tortilla cut into strips before frying.
4. In the same skillet used for the tortillas, lower the heat to low.
5. After a few minutes, add the chicken breast. Cook the chicken for about 3 minutes or until golden brown before repeating on the other side.
6. Add the green onions and garlic to the skillet with the chicken. Cook the chicken for about 2 minutes or until cooked all the way through.
7. Remove the skillet from the heat. 
8. Add the lemon juice, vinegar, and parsley. Season with salt and pepper.
9. On a plate, place on fried tortilla.
10. Top the tortilla with the baby greens, roasted red pepper, some of the chicken, and a few fried tortilla strips.
11. Repeat with the other 5 tortillas to feed a family of five.

Recipe adapted from The Pastry Queen cookbook. Please make sure to check out the other's members versions of this recipe.

Did you already know...
-Maine Northern shrimp season is normally from December to May.
-It is estimated the New England shrimp fishery harvested approximately 6 million pounds of shrimp before regulators ended the season in February this year.
-Northern shrimp mature as males for 2 1/2 years before becoming females a year later.

How my daughter ate her tostada-note the added ranch dressing