Sauteed chicken with spicy guacamole sauce (quick)

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Lemon or lime juice
1 tablespoon Olive oil
1 Clove garlic, pressed
⅛ teaspoon Chili powder
4 Boneless skinless chicken breast halves
2 Ripe avocadoes
2 tablespoons Lemon or lime juice
2 tablespoons Plain yogurt
2 Plum tomatoes, coarsely chopped
3 Green onions, finely chopped
½ teaspoon Ground cumin
½ teaspoon Chili powder
¼ teaspoon Cayenne pepper
1 tablespoon Chopped cilantro
¼ teaspoon Salt

Directions

CHICKEN

GUACAMOLE SAUCE

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.

NOTES : Idea from "Fire & Spice" by Jacki Passmore. Developed by CeCe Sullivan of The Seattle Times food staff. MC formatted 2/25/97 by MsRooby@...

Recipe by: Seattle Times ⅛/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@...> on Feb 26, 1997.

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