Thursday, December 10, 2015

Oh Mayan Trouble Again Chicken

You rarely see recipes with cooked avocados. Some say heating 

makes them bitter; however grilled avocados have been 

considered a delicacy for centuries. This baked chicken recipe 

calls for slices of avocados, diced tomatoes and a few other tastes 

to be reminiscent of guacamole.
Guacamole is said to have been created by the Aztecs,  not the 

Mayans. You’ll just have to forgive the literary license 

used here for the pun!


Just to top off this dish, crushed corn chips are used to create a 

crunchy coating.

2 chicken breasts (boneless – skinless)
1 Hass Avocado, seeded, peeled and sliced
1 roma tomato diced
2 tbs red onion minced finely
pinch red pepper flakes
½ tsp cilantro
1 lime
¼ cup mayo
1 cup corn chips crushed

Pre heat the oven to 375 degrees. Line a baking sheet with foil, top with a cooking rack and lightly spray with cooking spray. Set aside.

Do your cutting: dice the tomato, mince the red onion finely, Zest the lime, put the zest in a small bowl but keep the lime.

Seed, peel and slice the avocado, put the slices in a zippered bag. Squeeze the ½ the lime juice in to that and mix well. Try to get all of the air out, then slip the bag into the freezer.

In a small bowl add the diced tomato, onion, pepper flakes, paprika, and cilantro, stir this well. Squeeze the other ½ lime into this.

Cut a pocket into the chicken breast. Spoon in the tomato mixture. Fold it back over and repeat on the other.

Mix the lime zest with the mayonnaise in a small bowl and stir well.

Crush the corn chips in a larger bowl until just a fine powder. You could put them in a plastic bag and roll with a rolling pin, but slave chose to use a meat tenderizer. However do NOT hammer, just push and rock the head.

Paint one side of the chicken breast with the mayonnaise mixture then put that face down into the corn chips. Paint the other side, and flip the breast. Place on baking rack. Repeat with the other. Notice the flaps are positioned toward the out side of the pan.

Bake for about 40 minutes and carefully remove. Get the 

avocado slices out of the freezer. They wont be frozen yet 

 but they should be firm. This will allow you to push the 

avocado into the pockets on the breast. 


Now return to the oven for about 15 minutes or until fully 

cooked. ALWAYS check with a thermometer! It should read  

160 degrees.

Place on a platter and let rest for 10 minutes before serving.

This is a wonderful, highly unexpected, surprise for your 

dinner. Enjoy. Slave chose to serve this with a side of 

escalloped potatoes and some roasted broccoli (which slave 

over-cooked because it wasn't focused!)

Here is some music for our excitement tonight.

I am so happy that I gt the chance to serve my Master Indy!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

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