Name: Sauteed Chicken with Spicy Guacamole Sauce (Quick)
Ingredients: 2 tb Lemon or lime juice; 1 tb Olive oil; 1 Clove garlic, pressed; 1/8 ts Chili powder; 4 Boneless skinless chicken breast halves; 2 Ripe avocadoes; 2 tb Lemon or lime juice; 2 tb Plain yogurt; 2 Plum tomatoes, coarsely chopped; 3 Green onions, finely chopped; 1/2 ts Ground cumin; 1/2 ts Chili powder; 1/4 ts Cayenne pepper; 1 tb Chopped cilantro; 1/4 ts Salt

Throughout the millennia of human history, up until the past two decades or so, people took for granted that the differences between men and women were so obvious as to need no comment. They accepted the way things were. But our easy assumptions have been assailed and confused, we have lost our bearings in a fog of rhetoric about something called equality, so that I find myself in the uncomfortable position of having to belabor to educated people what was once perfectly obvious to the simplest peasant.

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry, Seattle tim	4	Servings

INGREDIENTS

2	tb	Lemon or lime juice
1	tb	Olive oil
1		Clove garlic, pressed
1/8	ts	Chili powder
4		Boneless skinless chicken breast halves
2		Ripe avocadoes
2	tb	Lemon or lime juice
2	tb	Plain yogurt
2		Plum tomatoes, coarsely chopped
3		Green onions, finely chopped
1/2	ts	Ground cumin
1/2	ts	Chili powder
1/4	ts	Cayenne pepper
1	tb	Chopped cilantro
1/4	ts	Salt

INSTRUCTIONS

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@sprintmail.com
Recipe by: Seattle Times 1/8/97
Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on
Feb 26, 1997.

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