Avocado Chicken

"Honey, I'm home."  "Does it smell good in here?"  Sniff, sniff.  "Wow, smells awesome! What's for supper?"  Turns out it was Avocado Chicken baking.  I never liked avocado when I was younger, thought it was just a mushy green gross veggie. Or is it a fruit?  How about a large berry with a single seed?  Little did I know how good it was for you - lots of fibre, higher in potassium than bananas, lots of "good" fat, and high in vitamins B and E. Phew! In any case, delicious on salads, burgers, just about anything, including chicken.

Avocado Chicken with fresh basil, coconut rice
and a simple salad.

In this case, the gist of the recipe is a chicken breast pounded flat, with avocado and fresh basil. SO sided this with coconut rice and a simple salad. I love this dish because you get to pound with the kitchen mallet. That's just fun.

Next time: maybe some hot sauce

Me: 8/10
SO: 8/10
SSO: 8/10, although we scraped off the avocado

Avocado Chicken
Ingredients

• 4 small or 2 large chicken breasts (we actually used just 1 breast since it came from what must have been a 50 pound chicken)
• 2 Avocados
• 1/2 cup chopped fresh basil
• 3Tb lime juice
• large diced tomatoes
• 1/3 cup finely diced sweet onion
• minced garlic clove
• salt & pepper

Method

1. Pre-heat oven to 350F
2. Peel and pit the avocados, and slice lengthwise
3. Mix the basil, lime juice, tomoatoes, onion, garlic, and salt & pepper
4. Toss the avocados in the mixture. You can either mush up the avocado, or leave it in slices.
5. Place the mixture on each chicken piece and roll up. If there is extra, you can use it as a garnish.
6. Spray or oil a baking dish and cook the chicken for 30 to 45 minutes, until chicken is done