Tuesday, April 15, 2008
4 chicken cutlets
3 T. extra virgin olive oil
3 large avocados, halved, pitted, peeled and chopped
1 large tomato, chopped
1 medium red onion, cut in thin strips
1 jalapeño pepper, seeded and sliced
3 T. lime juice
¼ c. packed fresh cilantro leaves
1. Preheat grill pan over high heat. Coat chicken with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Add to grill pan; cook 2 to 3 minutes each side or until no pink remains.
2. Meanwhile, in large bowl combine avocados, tomato, onion, jalapeño, lime juice, and remaining 1 tablespoon olive oil. Season to taste with salt and pepper. Serve with chicken. Garnish with cilantro and lime wedges.
Makes 4 servings.
From Better Homes and Gardens, April 2008
(My mods: Tomatoes in the grocery store looked like heck and I missed the weekly farmers' market, so I omitted the tomato. I also omitted the 1 tablespoon of olive oil in the salsa -- didn't see the need for it.)
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