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Sauteed Chicken with Spicy Guacamole Sau




Source of Recipe


Idea from "Fire and Spice" by Jacki Passmore and posted to rc by catgurrl


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


Recipe



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.)


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.


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.