Sauteed chicken with spicy guacamole sauce (quick)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Lemon or lime juice |
| 1 | tablespoon | Olive oil |
| 1 | Clove garlic, pressed | |
| ⅛ | teaspoon | Chili powder |
| 4 | Boneless skinless chicken breast halves | |
| 2 | Ripe avocadoes | |
| 2 | tablespoons | Lemon or lime juice |
| 2 | tablespoons | Plain yogurt |
| 2 | Plum tomatoes, coarsely chopped | |
| 3 | Green onions, finely chopped | |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Cayenne pepper |
| 1 | tablespoon | Chopped cilantro |
| ¼ | teaspoon | Salt |
Directions
CHICKEN
GUACAMOLE SAUCE
1. To prepare the chicken: Combine the lemon, olive oil, garlic, and chili powder in a small jar; cover and shake to combine. Put the chicken into a bowl, add the marinade and stir to coat the chicken. Marinate at room temperature 30 minutes. (Or refrigerate for longer marination.) 2. To prepare the guacamole sauce: Peel and pit the avocados. Dice coarsely, add the lemon juice and mash with a fork. Stir in the yogurt, plum tomatoes, green onions, cumin, chili powder, cayenne, cilantro and salt. Cover and refrigerate until ready to serve.
3. Heat a large nonstick skillet over medium heat. When the pan is hot, add the chicken. (Don't crowd the pan; cook in 2 batches if necessary.) Cook about 5 minutes per side, or until cooked through. (Hold cooked chicken in a warm oven while cooking the remaining chicken.) 4. Serve the chicken with the guacamole sauce on top.
NOTES : Idea from "Fire & Spice" by Jacki Passmore. Developed by CeCe Sullivan of The Seattle Times food staff. MC formatted 2/25/97 by MsRooby@...
Recipe by: Seattle Times ⅛/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@...> on Feb 26, 1997.