Recipe - Sauteed Chicken With Spicy Guacamole Sauce (Quick)

CHICKEN
2 tablespoon Lemon or lime juice
1 tablespoon Olive oil
1 Clove garlic, pressed
1/8 teaspoon Chili powder
4 Boneless skinless chicken
breast halves

GUACAMOLE SAUCE
2 Ripe avocadoes
2 tablespoon Lemon or lime juice
2 tablespoon Plain yogurt
2 Plum tomatoes, coarsely
chopped
3 Green onions, finely chopped
One half teaspoon Ground cumin
One half teaspoon Chili powder
One fourth teaspoon Cayenne pepper
1 tablespoon Chopped cilantro
One fourth teaspoon Salt

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, 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. (Don't 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.)

4. Serve the chicken with the guacamole sauce on top.

NOTES : Idea from "Fire & Spice" by Jacki Passmore. Developed by CeCe
Sullivan of The Seattle Times food staff. MC formatted 2/25/97 by
MsRooby@sprintmail.com

Recipe by: Seattle Times 1/8/97

Posted to MCRecipe Digest V1 #485 by "Rooby" MsRooby@sprintmail.com on
Feb 26, 1997.