AVOCADO SMOTHERED CHICKEN
This Avocado Smothered Chicken is EVERYTHING you love about delicious avocado egg rolls, all smothered on top of a tender chicken breast and baked to perfection. Inspired by one of my favorite appetizers this brings the flavors into a wholesome and filling dinner. Made easy with just a handful of ingredients and one dish, you will love how fast this meal can be prepped and into the oven.
Provided by Kimber
Categories Dinner Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.
- In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.
- Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.
- Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!
Nutrition Facts : ServingSize 8 oz, Calories 356 kcal, Carbohydrate 13 g, Protein 36 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 470 mg, Fiber 4 g, Sugar 6 g
SPICY AVOCADO CHICKEN
I have impressed many friends with this fresh-tasting and easy chicken dish. Enjoy!
Provided by emarika
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl; rub evenly into the chicken breasts.
- Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Stir the onion, lime juice, and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 8 g, Cholesterol 69.2 mg, Fat 17.8 g, Fiber 3.9 g, Protein 26.8 g, SaturatedFat 3 g, Sodium 646.4 mg, Sugar 1.6 g
CHICKEN AVOCADO CASSEROLE
This is a main dish that I have served at wedding dinners. It is my all-time best recipe. I serve it with rice pilaf, salad, and French bread.
Provided by BARBARA NOLAN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside.
- Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside.
- Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 13 g, Cholesterol 110.7 mg, Fat 30.2 g, Fiber 4.9 g, Protein 34.6 g, SaturatedFat 11.5 g, Sodium 469.2 mg, Sugar 1.5 g
AVOCADO CHICKEN SALAD
I was looking for a quick snack to take to work with me when I created this avocado chicken salad. Everyone I have made it for loves it! Serve with your favorite bread, chips, pita bread, etc.
Provided by mylinda
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Mix chicken, mayonnaise, Greek yogurt, avocado, celery, lime juice, green onions, garlic powder, cilantro, salt, and pepper together in a large bowl until well combined. Cover and refrigerate for at least 30 minutes to let the flavors blend together.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 8.1 g, Cholesterol 93.2 mg, Fat 28 g, Fiber 3.9 g, Protein 33.5 g, SaturatedFat 5.7 g, Sodium 460.2 mg, Sugar 1.8 g
CHICKEN WITH AVOCADO
Just a good recipe I have and like to use, especially since avocados are fabulous here in southern California. Pretty easy to cook too. It's good served over a bed of rice too.
Provided by Kevin Young
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- Combine the cornstarch, cumin, and garlic salt in a shallow dish and set aside.
- Beat the egg along with the water and place in a shallow dish.
- Put the cornmeal in a shallow dish.
- Coat the chicken in the cornstarch mix, followed by the egg mixture, and finally coat with the cornmeal.
- Heat the oil in a skillet over medium-high heat and place the chicken in it in a single layer, cooking about 4 minutes on each side.
- Remove the chicken from the skillet and place in a shallow baking dish.
- Cut the avocado in half (removing the pit of course), and then cut into quarters.
- Finally cut the avocados into slices about 1/4-1/2 inch wide (I like to have at least 3 slices for each chicken breast.) Place the avocado slices over the chicken and then sprinkle the cheese evenly over the chicken.
- Bake for about 15 minutes or until the cheese is well melted.
- Serve each piece with about a tsp of sour cream on top and sprinkled with the chopped scallions and bell peppers.
Nutrition Facts : Calories 789.6, Fat 51.4, SaturatedFat 18.1, Cholesterol 197.7, Sodium 430.5, Carbohydrate 33.3, Fiber 6, Sugar 1.5, Protein 49.5
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