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Sauteed Chicken with Spicy Guacamole Sauce

Source of Recipe


Idea from "Fire and Spice" by Jacki Passmore






List of Ingredients



• -- Chicken --
  
• 2 Tbsp lemon or lime juice
  
• 1 Tbsp olive oil
  
• 1 medium clove garlic, peeled and mashed or pressed
  
• 1/8 tsp chili powder
  
• 4 skinless and boneless chicken breast halves
  
• .
  
• -- Guacamole Sauce --
  
• 2 ripe avocados
  
• 2 Tbsp lemon or lime juice
  
• 2 Tbsp plain nonfat or lowfat yogurt
  
• 2 plum tomatoes, cored and coarsely chopped
  
• 3 green onions, finely chopped
  
• 1/2 tsp ground cumin
  
• 1/2 tsp chili powder
  
• 1/4 tsp cayenne pepper
  
• 1 Tbsp chopped cilantro
  
• 1/4 tsp salt
  






Instructions



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 pepper, 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. (Do not 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.)
   
   Serve the chicken with the guacamole sauce on top.
   
   Makes 4 servings;
   30-minute marination time.