Mexi Chicken Avocado Cups Food

MEXI-CHICKEN AVOCADO CUPS

Steps:

• Stir chicken, cilantro, and chili powder together in a bowl.
• Arrange avocado halves on serving dish and sprinkle with lime juice. Spoon chicken mixture into avocado halves.

MEXICAN CHICKEN PATTIES WITH AVOCADO SOUR CREAM SPREAD

Steps:

• Combine ground chicken, green onions, egg whites, cilantro, jalapenos, 1 1/2 tablespoons sour cream, chipotle pepper, salt, and pepper in large bowl. Mix until sticky and difficult to handle.
• Shape ground chicken mixture into patties. Combine bread crumbs, garlic powder, salt, and pepper in a bowl. Coat patties lightly with seasoned bread crumbs.
• Heat oil in a large skillet over medium heat. Cook patties until browned, about 2 minutes per side. Reduce heat to medium-low. Cover and cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Mash avocado and 1/2 cup sour cream together in a bowl. Season with salt and pepper. Spread over chicken patties.

ELEGANT CHICKEN AVOCADO

Steps:

• Using a large heavy skillet, heat the oil over medium heat.
• Add the ginger, cinnamon, paprika, curry, salt and pepper to the oil.
• Stir and cook the spices in the oil for 2 minutes.
• Add the chicken pieces and cook over medium heat on each side for approximately 5 minutes or till lightly browned.
• Remove chicken from pan.
• Pour off any excess oil from the skillet.
• Add wine to the skillet and deglaze for about 1 minute.
• Add broth, carrots and celery and return chicken to the skillet, bringing all to a boil.
• Reduce heat to low.
• Cover and simmer for 30 minutes or until chicken pieces are tender.
• Remove chicken from skillet; keep warm.
• Add half and half to skillet, stirring until incorporated, over low heat.
• Place rice on platter and distribute chicken pieces on top of rice.
• Place avocado slices on top then pour sauce mixture over all.
• Sprinkle top with slivered almonds.

MEXICAN CHICKEN SOUP WITH CHICK PEAS, AVOCADO AND CHIPOTLES

Steps:

• Combine the chicken stock, onion, garlic, carrot, chick peas and salt to taste in a large soup pot, and bring to a simmer. Cover and simmer over low heat for 15 minutes. Add the zucchini, and simmer for another 10 to 15 minutes, until the vegetables are tender and the broth fragrant but the zucchini has not lost all of its brightness. Taste and adjust salt.
• Just before serving, stir in the chicken, chipotles and cilantro, and heat through. Ladle the soup into bowls. Place a few avocado slices in each bowl, squeeze in a little lime juice and serve, passing additional lime wedges at the table.

CHICKEN WITH AVOCADO

Steps:

• Preheat oven to 325 degrees F.
• Combine the cornstarch, cumin, and garlic salt in a shallow dish and set aside.
• Beat the egg along with the water and place in a shallow dish.
• Put the cornmeal in a shallow dish.
• Coat the chicken in the cornstarch mix, followed by the egg mixture, and finally coat with the cornmeal.
• Heat the oil in a skillet over medium-high heat and place the chicken in it in a single layer, cooking about 4 minutes on each side.
• Remove the chicken from the skillet and place in a shallow baking dish.
• Cut the avocado in half (removing the pit of course), and then cut into quarters.
• Finally cut the avocados into slices about 1/4-1/2 inch wide (I like to have at least 3 slices for each chicken breast.) Place the avocado slices over the chicken and then sprinkle the cheese evenly over the chicken.
• Bake for about 15 minutes or until the cheese is well melted.
• Serve each piece with about a tsp of sour cream on top and sprinkled with the chopped scallions and bell peppers.