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
CHIPOTLE CHICKEN AVOCADO MELT {PANERA COPYCAT}
This Chipotle Chicken Avocado Melt tastes exactly like the Panera version, complete with focaccia, smoked Gouda and roasted red peppers.
Provided by Taylor Stinson
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Add chicken breast to a large pot of boiling water and cook for 15-20 minutes or until internal temperature of chicken reaches 165 F. Remove from water, then shred chicken and season with salt & pepper.
- Slice focaccia in half lengthwise if needed. Mix ingredients together for chipotle mayo, then spread a little over a tablespoon over one half of focaccia bread.
- Top with 1/4 of the chicken, about 1 tbsp roasted red pepper, 1/4 of the avocado and one cheese slice. Top with remaining slice of focaccia bread, then add to a skillet over medium heat. Place lid overtop and cook for 3-4 minutes until cheese has just melted. Serve and enjoy!
Nutrition Facts : Calories 568 kcal, Carbohydrate 55 g, Protein 29 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 1878 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
AVOCADO AND CHICKEN MELTS
This is nice for an easy brunch/lunch/supper dish. I made these up when I had a couple of avocados that needed using and some uncooked chicken left over from making another dish. You can also use some crushed garlic in with the avocado and also top with sliced tomato before topping with the cheese. I have also made this with some shredded chicken from the deli and this works well too. If your avocado is still firm just use slices instead of mashing.
Provided by Jen T
Categories Lunch/Snacks
Time 17m
Yield 4 melts, 2 serving(s)
Number Of Ingredients 10
Steps:
- Slice chicken breast if using horizontally through middle.
- Place raw chicken on plate and squeeze over the juice from 1/2 a lemon.
- Sprinkle with the garlic pepper and turn to coat.
- Leave to marinate for a few mins then drain and fry in a little oil until golden brown on each side.
- Remove from pan and slice.
- Place avocado into a bowl and mash (if soft) or slice.
- Add juice of other 1/2 of lemon, salt, crushed garlic (if using)and freshly ground black pepper and mix well.
- Place the four slices of bread on a baking paper lined tray and place in hot oven and grill/broil for a few mins until lightly browned.
- Remove tray from oven, turn bread slices over and spread right to the edges with the mashed or sliced avocado.
- Top with the chopped chicken, sliced tomatoes (if using) and cover with grated cheese and return to oven and grill/broil until cheese melts.
- Remove from oven and serve hot.
Nutrition Facts : Calories 494.6, Fat 30.5, SaturatedFat 11.2, Cholesterol 36.2, Sodium 817.7, Carbohydrate 39.1, Fiber 11.3, Sugar 4.5, Protein 20.7
CHICKEN AVOCADO MELT
This recipe combines some of my favorites! Chicken, avocado, monterey jack cheese, and green onions! This makes some great baked chicken. Just make sure you pound your chicken breasts so they are an even thickness so it all gets done at one time. My grocery store sells chicken breasts cut thinly that I like to use for this and eliminate the pounding. :) I also like to eat these on sandwiches, and add the toppings to the sandwiches.
Provided by breezermom
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken breasts between 2 sheets of wax paper. Flatten them to 1/4 inch thickness, using a meat mallet or a rolling pin.
- Combine the cornstarch, cumin, and garlic salt in a small bowl, stirring well.
- Combine the beaten egg and water in a small bowl, stirring well. Place the cornmeal in a shallow plate. Dredge the chicken in the cornstarch mixture; dip in the egg mixture, and then dredge in the cornmeal.
- Saute the chicken in oil in a large skillet for 2 minutes on each side or until lightly browned. Transfer the chicken to a 13 x 9 x 2 inch baking pan.
- Arrange the avocado slices over the chicken, and sprinkle evenly with the shredded cheese. Bake, uncovered, for 15 minutes or until the cheese melts and the chicken is done. Top with sour cream, green onions, and sweet red pepper. Garnish if desired.
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- Season the chicken breast with italian seasoning, salt and pepper. Heat a large heavy-duty skillet to medium high heat for 2 minutes. Pour 1/2 tablespoon oil into pan and add chicken cook chicken for 4-5 minutes per side or until fully cooked. Remove from pan and rest for 3-5 minutes before slicing.
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