Side Pannel
Sauteed Chicken with Spicy Guacamole Sauce (Quick)
Sauteed Chicken with Spicy Guacamole Sauce (Quick)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- ----------------------------------CHICKEN----------------------------------
- 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
Directions
GUACAMOLE SAUCE
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
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.
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
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.
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