Chicken Succotash With Avocado And Farmer Cheese Recipes
CHICKEN SUCCOTASH WITH AVOCADO AND FARMER CHEESE
Put a store-bought rotisserie chicken to good use and add it to this summery salad that comes together quickly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 9
Steps:
- In a large bowl, toss together tomatoes and 1 tablespoon oil. Season with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add zucchini and season with salt and pepper. Cook, stirring frequently, until softened slightly, 4 minutes. Add corn and lima beans and cook until corn is cooked through and lima beans are softened, 3 minutes; season with salt and pepper to taste. Add chicken and cook until warmed through, 2 minutes. Divide among 4 plates. Top with avocado and cheese and serve with tomatoes.
Nutrition Facts : Calories 619 g, Fat 21 g, Fiber 11 g, Protein 72 g
CREAMY CHICKEN SUCCOTASH
Steps:
- In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
- Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
- Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.
SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE
Great salad with chicken, avocado, and goat cheese.
Provided by Bethshan
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
- Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
- Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 17.9 g, Cholesterol 54.3 mg, Fat 31.8 g, Fiber 8.4 g, Protein 25.8 g, SaturatedFat 8.2 g, Sodium 354.8 mg, Sugar 2.3 g
CHICKEN AVOCADO CHEESE BAKE
Taken from Taste of Home magazine --- delicious crispy breaded chicken topped off with avocados and cheese, this is a delicious recipe and worth making! :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Using a meat mallet, or the bottom of a small heavy saucepan, flatten the chicken breast halves to 1/4-inch thickness.
- In a bowl, combine the cornstarch, cumin, garlic powder, salt and pepper.
- Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal.
- Heat the butter in a skillet over medium heat, and brown the chicken lightly on both sides (do not over-brown the chicken breasts!).
- Place the chicken in a shallow baking dish, and top with the avocado slices.
- Top with the grated cheese.
- Bake in a 350 degree oven for 15 minutes, or until the chicken is done, and the cheese has melted.
- Serve with a dollop of sour cream and chopped green onions-- DELICIOUS!
Nutrition Facts : Calories 607, Fat 38.1, SaturatedFat 18.5, Cholesterol 195.2, Sodium 545.6, Carbohydrate 23.6, Fiber 4.8, Sugar 0.8, Protein 43.2
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