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Avocado Stuffed Chicken Breasts
Serves 4
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Ingredients
- 4 chicken breasts, pounded flat
- 2 avocados, peeled, pitted & sliced
- 3 Tbsp lime juice
- 1 tsp lemon pepper
- 1 tsp garlic powder
- ½ Cup fresh, minced basil leaves
- 1 large tomato, seeded & diced
- ½ Cup sweet onion, chopped
- 2 Tbsp cracked peppercorns
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Instructions
- Place the chicken breasts on a flat, working surface.
- Mix all the remaining ingredients together, except for the peppercorns.
- Reserve half of the mixture.
- Divide the remaining half onto the chicken breasts.
- Roll up the breasts, tucking in ends.
- Place in a lightly oiled baking dish.
- Sprinkle with the peppercorns.
- Bake in a preheated oven at 350 degrees for 45 minutes, or until chicken is fork tender.
- Remove from oven.
- Cut each breast in half.
- Place on a platter with the reserved Avocado mixture.
- You may garnish the platter with fresh basil, lime slices, small tomatoes
& avocado slices (or any of these in different combinations).
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White Bean Turkey Chili
Prep: 10 min, Cook: 25 min.
- 1/2 tsp. oil
- 3/4 lb. boneless, skinless turkey breast fillets, cut into bite-size
pieces, or use 1-1/2 lbs. ground turkey
- 1/2 cup onions\raw, chopped
- 1 lb. canned white beans, drained and rinsed
- 1-3/4 cups low sodium chicken broth
- 3 ounces canned tomato paste
- 1/4 lb. canned chopped green chilies, undrained
- 1/2 tsp. ground cumin
In large sauce pan or Dutch oven, heat oil over medium-high heat until hot. Add turkey and onions;
cook and stir until the turkey is no longer pink. Stir in remaining ingredients; bring to a boil. Reduce heat to low; simmer
10 to 15 minutes, stirring occasionally.
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