| 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.
A Message from our Provider:
“Famous last words: I’ll get right with God later”