Chicken With Avocado And Nut Sauce Food

CHICKEN WITH AVOCADO SAUCE

Steps:

• Mix 2 Tbsp. each dressing and salsa until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of chicken breasts with dressing mixture. Refrigerate 30 min. to marinate.
• Meanwhile, cook rice as directed on package, using 1-1/2 cups water and omitting the salt.
• Remove chicken from marinade; discard marinade. Cook chicken in large nonstick skillet on medium heat 6 to 8 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Add tomatoes to skillet; cook 3 min. or until tomatoes start to burst, stirring frequently.
• Blend avocado with remaining dressing, remaining salsa and 1/4 cup cilantro in blender until smooth, gradually adding remaining water if necessary until sauce is desired drizzling consistency.
• Add remaining cilantro to rice; mix well. Top with chicken and avocado sauce.

CHICKEN IN CREAMY AVOCADO SAUCE

Steps:

• Pound chicken to 1/2 inch thickness.
• Heat oil in a large skillet.
• Sprinkle chicken with cumin, salt, and cayenne pepper.
• Place chicken and garlic in skillet and cook over medium-high heat, 2 minutes per side.
• Add tomatoes; cover and simmer until chicken is cooked through, 5 to 6 minutes.
• Transfer chicken to serving platter; keep warm.
• Cook juices in skillet over high heat until thickened, about 2 minutes.
• Reduce heat to low; stir in sour cream, avocado, and cilantro until well blended.
• Pour over chicken.
• Serve over hot cooked linguine.

GRILLED CHICKEN WITH AVOCADO PESTO

Steps:

• Prepare an outdoor grill or a grill pan for medium heat.
• Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
• Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
• Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
• Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.

CHICKEN CAKES WITH AVOCADO MANGO SAUCE

Steps:

• In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape in 48 1/2-in.-thick patties. Heat oil in a non stick skillet, frying the patties in batches until a thermometer inserted reads 165°, 3-5 minutes on each side., Meanwhile, place sauce ingredients in a blender; cover and process until smooth. Serve with chicken patties.

CHICKEN SKEWERS WITH COOL AVOCADO SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large bowl, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken and turn to coat. Cover and refrigerate for 30 minutes. , Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving., Drain chicken, discarding marinade in bowl. Thread meat onto 4 metal or soaked wooden skewers. On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.

CHILI CHICKEN WITH AVOCADO SAUCE

Steps:

• Sprinkle chicken with cumin, chili powder, salt and a dash of cayenne on each.
• In a blender or food processor, combine avocado, yogurt, garlic, 1/4 cup water, lime juice, 1/2 tsp salt and cilantro. Blend until smooth.
• In fry pan with lid, brown chicken in olive oil 2 minutes on each side. Cover, lower heat and cook until just done, approximately 3 minutes.
• Serve chicken with avocado sauce poured over it.

CAMEMBERT CHICKEN

Steps:

• Spray a skillet with cooking spray, and place over medium heat. Fry chicken breasts in the skillet until cooked through, about 20 minutes.
• While the chicken cooks, melt butter in a small skillet over medium heat, and stir in flour until smooth. Stir in green onion, and cook, stirring constantly, until the mixture starts to brown. Gradually mix in milk, and continue cooking and stirring until the sauce is thick and smooth. Remove from heat, and stir in the mustard and Camembert until melted and smooth.
• Remove chicken to serving plates, and top with slices of avocado. Pour sauce over the chicken, and serve.