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
CHICKEN CAKES WITH AVOCADO MANGO SAUCE
These chicken cakes are a great appetizer for your next holiday party. Or serve them for dinner tonight with a side of rice and your favorite vegetable! —Rachael Nodes, La Barge, Wyoming
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 48 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape in 48 1/2-in.-thick patties. Heat oil in a non stick skillet, frying the patties in batches until a thermometer inserted reads 165°, 3-5 minutes on each side., Meanwhile, place sauce ingredients in a blender; cover and process until smooth. Serve with chicken patties.
Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
MEXICAN CHICKEN PATTIES WITH AVOCADO SOUR CREAM SPREAD
Threw them together on a busy day and they were so good I wanted to share. Recommended to be topped with iceberg lettuce, thin sliced tomato, Monterey Jack cheese, and hot salsa, or better yet, hot picante.
Provided by travisd1
Categories Main Dish Recipes Burger Recipes Chicken
Time 37m
Yield 6
Number Of Ingredients 13
Steps:
- Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1 1/2 tablespoons sour cream, chipotle pepper, salt, and pepper in large bowl. Mix until sticky and difficult to handle.
- Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs.
- Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Mash avocado and 1/2 cup sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 33.6 g, Cholesterol 53.9 mg, Fat 14.9 g, Fiber 5.2 g, Protein 25.9 g, SaturatedFat 4.7 g, Sodium 382 mg, Sugar 3.7 g
OPEN-FACED CHICKEN AVOCADO BURGERS
To dress up each chicken avocado burger, spread the Italian bread with creamy mayo and top with thick slices of fresh mozzarella and tomato. Serve with buttered boiled potatoes or a salad. -Lisa Hundley, Aberdeen, North Carolina.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings plus 1/4 cup leftover spread.
Number Of Ingredients 21
Steps:
- In a blender, combine the first eight ingredients; cover and process until smooth. Chill until serving. For burgers, in a small bowl, combine the Parmesan cheese, pesto, garlic and salt. Crumble chicken over mixture and mix well. Shape into four patties., In a large skillet over medium heat, cook burgers in 2 tablespoons oil until a thermometer reads 165° and juices run clear, 5-7 minutes on each side . Top with cheese; cover and cook 1 minute longer., Meanwhile, brush bread with remaining oil; place on a baking sheet. Broil 3-4 in. from the heat until toasted, 1-2 minutes on each side., Spread each slice of toast with 2 tablespoons avocado spread (refrigerate remaining spread for another use). Top with arugula, a burger and sliced tomato. Sprinkle with basil and pepper.
Nutrition Facts : Calories 723 calories, Fat 55g fat (17g saturated fat), Cholesterol 136mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
SMASHED AVOCADO-CHICKEN BURGERS
These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that's added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity.
Provided by Yasmin Fahr
Categories dinner, weeknight, sandwiches, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
- In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
- Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form ½-inch-thick patties. Cook without moving for 3½ to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
- Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.
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