Good Recipes from Friendly Eaters
Dish of the Week: Avocado Stuffed Chicken Breasts
Image by http://www.revelandfeast.com/2010/05/avocado-stuffed-chicken-breasts-with.html
4 chicken breasts, pounded flat
2 avocados, peeled, pitted & sliced
3 Tbsp. lime juice
1 tsp. lemon pepper
1 tsp. garlic powder
1/2 cup fresh, minced basil leaves
1 large tomato, seeded & diced
1/2 cup sweet onion, chopped
2 Tbsp. cracked peppercorns
Place the chicken breasts on a flat, working surface. Mix all the remaining ingredients together, except for the peppercorns. Reserve half of the mixture. Divide the remaining half onto the chicken breasts. Roll up the breasts, tucking in ends. Place in a lightly oiled baking dish. Sprinkle with the peppercorns. Bake in a preheated oven at 350º for 45 min, or until chicken is fork tender. Remove from oven. Cut each breast in half. Place on a platter with the reserved Avocado mixture. You may garnish the platter with fresh basil, lime slices, small tomatoes & avocado slices. From www.avocadocentral.com.
| Print article | This entry was posted by Danielle on June 25, 2010 at 8:00 am, and is filed under Dinner, Dish of the Week, Entrée, Paleo. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
No comments yet.
Honeyed Beet Quinoa Salad
about 5 days ago - No comments
1 lb beets, roasted 1/4 cup honey 1 1/2 cups orange juice juice of 1 lemon 1/2 cup fruity olive oil 3 cups cooked quinoa, or another grain such as brown rice or couscous 1 cup crumbled feta cheese 1 cup toasted walnuts or almonds, roughly chopped 1/2 cup chopped basil OR cilantro 1/2 cup
Pasta with Collard Greens and Tomato Sauce
about 2 weeks ago - No comments
1 bunch collard greens, stripped from thick stems, washed, dried and coarsely chopped 3/4 cup sliced pancetta, or bacon, finely diced 2 teaspoons extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/8 teaspoon crushed red pepper 1 28-ounce can diced tomatoes, (not drained) 1/4 cup water 8 ounces medium pasta shells (or
Hearty Black Bean Stew with Winter Vegetables
about 2 weeks ago - No comments
1 C dried black beans, soaked overnight 6 C beef (or chicken or vegetable) stock 2 bay leaves 1 large onion, peeled and diced 2 cloves garlic, peeled and minced 1 medium celery root, peeled and chopped into 1 inch cubes 2 large carrots, cut into 1 inch rounds 1 large parsnip, cut into 1
Vegan Broccoli Spigarello
about 4 weeks ago - No comments
Salt 3 cups broccoli spigarello leaves, or broccoli rabe leaves (stems discarded) 3 tablespoons extra-virgin olive oil 2 1/2 teaspoons minced garlic pinch of chili flakes. Prepare a large bowl of ice water, and set aside. Fill a large pot with water, salt heavily (it should taste like seawater), and bring to a boil. Add
Dish of the Week: Broccoli Spigarello and Sausages
about 4 weeks ago - No comments
1 bunch spigarello, washed, stems removed, leaves chopped 2 cloves garlic, peeled, roughly chopped 4 shallots, peeled, roughly chopped 2 Italian sausages, washed, grilled 1 carrot, peeled, cut into thick rounds 1 cup chicken stock 1 cup pasta water 2 tablespoons butter ¼ box pasta, penne or ziti Olive oil Sea salt Freshly ground black
Sautéed Cauliflower & Grape Tomatoes
about 1 month ago - No comments
2 tablespoons chopped pancetta 2 tablespoons extra-virgin olive oil, divided 4 cups cauliflower florets (from 1 medium head) 2 tablespoons water 2 teaspoons red-wine vinegar 1 cup grape tomatoes, halved 2 tablespoons chopped fresh parsley 1 tablespoon minced garlic 2 anchovy fillets, minced (optional) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Cook pancetta in
Baby Turnip Ragout
about 1 month ago - No comments
2 leeks, white and light green parts only, cleaned & sliced 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 bunch baby turnips, with greens* salt freshly ground black pepper 3 tablespoons chopped fresh herbs, such as tarragon, parsley, chives, or chervil 1 tablespoon unsalted butter * turnips peeled and cut
Roasted Lemon Sunchokes
about 1 month ago - No comments
1 pound sunchokes, scrubbed 1 tablespoon olive oil 1 lemon, scrubbed and cut into sixths 1 clove garlic, roughly chopped Salt and pepper to taste Fresh thyme or rosemary for optional garnish Preheat oven to 350°F. Toss sunchokes with oil, garlic, salt & pepper. Squeeze lemon wedges onto sunchokes and toss the wedges into the
Creamy Fettuccini with Brussels Sprouts and Mushrooms
about 2 months ago - No comments
12 ounces whole-wheat fettuccine 1 tablespoon extra-virgin olive oil 4 cups sliced mixed mushrooms 1 lb thinly sliced Brussels sprouts 1 tablespoon minced garlic 1/2 cup dry sherry, or 2 tablespoons sherry vinegar 2 cups low-fat milk 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 cup finely shredded Asiago cheese,
Mustard Greens & Bulgur
about 2 months ago - No comments
1 cup bulgur 2 tablespoons chopped walnuts 6 teaspoons walnut or olive oil, divided 2 shallots, chopped 1 tablespoon finely chopped garlic 1 bnch mustard, tough stems removed 1/3 cup chopped pitted dates 2-3 tablespoons water 4 teaspoons white-wine vinegar 1/2 teaspoon salt Prepare bulgur according to package directions. Transfer to a colander and rinse
