| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Skinless; boneless chicken |
|
|
; breast |
|
|
Salt and freshly ground black pepper |
| 1/2 |
c |
Diced ripe avocado |
| 1 |
|
Plum tomato; seeded and diced |
| 1 |
tb |
Diced roasted red pepper |
| 1/4 |
ts |
Powdered dried oregano; (if powdered is |
|
|
; unavailable, grind |
|
|
; in a mortar and |
|
|
; pestle) |
| 1/4 |
ts |
Ground cumin |
| 1 |
tb |
Chopped fresh cilantro |
| 1/4 |
ts |
Grated lime zest |
| 1 |
tb |
Fresh lime juice |
| 1/8 |
ts |
Chili paste |
| 3 |
|
Regular-size corn muffins |
INSTRUCTIONS
Preheat oven to 350 degrees.
Season the chicken breast with salt and pepper, place it in a 12-inch
square of tinfoil, and fold edges in tight pleats to seal. Put the
square on a baking sheet and cook it in the oven for about 35
minutes. Remove the chicken from the foil and set it aside to cool.
When cool, dice into 1/4-inch dice.
Combine the chicken, avocado, tomato, red pepper, oregano, cumin,
cilantro, lime zest, lime juice, and chili paste in a bowl. Mix
together gently -- you do not want the mixture to turn to mush.
Season to taste with salt and pepper.
Cut each corn muffin horizontally into four 1/3-inch-thick slices.
Cut a circle out of each muffin slice with a 1 1/2 inch-diameter
cutter. Leaving the muffin in place, press the chicken guacamole into
the top of the cutter, and gently lift off the cutter. Repeat.
Yield: 12 hors d'oeuvres
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9254
Converted by MM_Buster v2.0l.
A Message from our Provider:
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