Tequila Chicken with Plantain Croutons

Directions

1. Preheat oven to 375 degrees F
2. Cut chicken breast in half, then filet each half, creating 4 smaller medallions. Cut chicken into 1/4 inch strips. In a small bowl, whisk tequila, lime juice, salt and pepper. Pour mixture over chicken and cover. Allow to marinate in the refrigerator for at least 1 hour.
3. While the chicken is marinating, prepare the banana croutons. Make sure to use a banana that is not too ripe or it will get mushy. Cut the banana into 1/8-1/4 inch cubes then place the cubes into a plastic container and cover with 2 T of the rub. Place lid on the container and shake until cubes are completely coated. Lightly spray a cookie sheet with non stick spray, then evenly distruibute cubes onto the sheet and bake for 10-15 minutes or until crunchy. (Watch carefully as they will burn if left unchecked , due to the sugars in the banana.) Remove from oven and let cool completely.
4. Using a tortilla that is room temperature, place it in a large microwave safe ramekin, gently pushing down in the center. Place a smaller ramekin in the center of the tortilla and microwave on high for 1 minute. Allow to cool for 30 seconds then remove from ramekin and set aside.
5. Remove the chicken from the refrigerator. Heat the oil and butter in a large saute pan over medium heat. Add chicken, the squash and saute until completely cooked. Add salt and pepper to taste.
6. Place the tortilla on a plate. Mix lettuce and jicama together and place 1/2 cup into tortilla. Place 1 cup of chicken mixture on top of the lettuce mixture. Add cubed tomatoes, top with croutons and Cilantro leaves.