Wednesday, February 17, 2010

Avocado Chicken

I originally found this recipe at (here) I changed it to fit my tastes, lifestyle and what I had in my kitchen. Sorry I don't have a picture, yet; next time I make this I will edit the post to add one OR if you make it feel free! :)

4 lg. whole chicken breasts (boneless, skinless)
1 cup Water
1/2 c. butter, divided
Chopped onion
1 garlic clove, minced
2 tbsp. flour
1 tsp. celery salt
1 avocado, mashed
1 1/2 c. grated Cheddar cheese
(Optional Ingredients)
8 lg. mushrooms, chopped

2-3 Roma Tomatoes, chopped

In a fry pan melt 1/4 cup butter add 1/2 cup water; take your chicken breasts and rinse with water then lightly dust with flour. Cook thoroughly in fry pan with lid on. Once chicken is done remove and place in a lightly buttered glass baking pan.

Preheat oven to 350 degrees. Melt remaining 1/4 cup butter in same skillet and saute onion, garlic and mushrooms (if desired) slowly until vegetables are cooked but not brown. Stir in remaining 1/2 cup water once heat to a slow simmer. Then stir in flour, celery salt, pepper.
Cook over low heat until thickened, about 4 to 5 minutes (runny gravy consistency). In a separate bowl mix avocado, 1/2 cup cheese and tomato (if desired) Add avocado mixture to frying pan, blending well. Once the cheese melts spoon avocado mixture from fry pan onto each chicken breast and top with remaining grated cheese. Bake 10 to 15 minutes until cheese is melted. Makes 4-6 servings.

Leftover idea: Take any remaining chicken breasts and dice finely and mix in with any remaining avocado mixture and add little more cheese reheat until cheese is melted and enjoy with white corn chips! --My hubby and his buddies loved this for a snack during football games! And the guys never even realized they were eating leftovers ;) hehe don't tell ;)

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