Ingredients
2
tablespoons packed dark brown sugar
1
tablespoon unsweetened dark baking cocoa
1
tablespoon chipotle chili powder
1/2
teaspoon ground cinnamon
4
boneless skinless chicken breasts
1/4
cup red wine vinegar
6
tablespoons olive oil
1
tablespoon honey
1
head Belgian endive, shredded
1
head radicchio, shredded
4
tostado shells from 1 box (4.5 oz) Old El Paso™ Tostada Shells (12 Count)
2
oz dark baking chocolate, shaved
1/2
cup sour cream
Preparation
In small bowl, mix brown sugar, cocoa, chili powder and cinnamon. Pat mixture on both sides of chicken; shake off any excess.
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.
Meanwhile, in small bowl, beat vinegar, oil and honey with whisk until well blended. Add endive and radicchio; toss to lightly coat.
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.
