Avocadoandchickenmelts Recipes

AVOCADO AND CHICKEN MELTS

Steps:

• Slice chicken breast if using horizontally through middle.
• Place raw chicken on plate and squeeze over the juice from 1/2 a lemon.
• Sprinkle with the garlic pepper and turn to coat.
• Leave to marinate for a few mins then drain and fry in a little oil until golden brown on each side.
• Remove from pan and slice.
• Place avocado into a bowl and mash (if soft) or slice.
• Add juice of other 1/2 of lemon, salt, crushed garlic (if using)and freshly ground black pepper and mix well.
• Place the four slices of bread on a baking paper lined tray and place in hot oven and grill/broil for a few mins until lightly browned.
• Remove tray from oven, turn bread slices over and spread right to the edges with the mashed or sliced avocado.
• Top with the chopped chicken, sliced tomatoes (if using) and cover with grated cheese and return to oven and grill/broil until cheese melts.
• Remove from oven and serve hot.

AVOCADO CHICKEN MELT

Steps:

• Combine panko crumbs, garlic salt and paprika in a large palstic food storage bag. Add chicken, close bag and toss to coat well. Wash hands. Preheat oven to 350 degrees.
• In a large nonstick skillet, heat oil. Put coated chicken in hot skillet and cook 2 minutes per side or until lightly browned. Remove chicken from skillet and place in a shallow baking pan.
• Place avocado slices over chicken and sprinkle evenly with shredded cheese and green onions. Bake 15 minutes or until cheese is melted and internal juices of chicken run clear. (Or insert instant-read meat thermometer into thickent part of chicken. Temperature should read 180 degrees).
• In a small bowl, combine yogurt and bell pepper. Divide evenly over each slice of toast. Place each chicken breast on slice of toast.

AVOCADO CHICKEN SPREAD

Steps:

• Mix avocado, onion, chicken, lime juice, garlic powder, salt, and pepper together in a bowl.

AVOCADO CHICKEN WRAPS

Steps:

• In medium bowl, stir together chicken, corn and barbecue sauce or salsa. In each tortilla spread about 3 tablespoons mashed avocado, covering the entire tortilla. Spread chicken mixture evenly over mashed avocado. Roll up tightly.
• For appetizer servings, place seam down on cutting board and cut each wrap into 6 pieces.
• Serve with sauce or salsa for dipping.

CHICKEN AVOCADO MELT

Steps:

• Place the chicken breasts between 2 sheets of wax paper. Flatten them to 1/4 inch thickness, using a meat mallet or a rolling pin.
• Combine the cornstarch, cumin, and garlic salt in a small bowl, stirring well.
• Combine the beaten egg and water in a small bowl, stirring well. Place the cornmeal in a shallow plate. Dredge the chicken in the cornstarch mixture; dip in the egg mixture, and then dredge in the cornmeal.
• Saute the chicken in oil in a large skillet for 2 minutes on each side or until lightly browned. Transfer the chicken to a 13 x 9 x 2 inch baking pan.
• Arrange the avocado slices over the chicken, and sprinkle evenly with the shredded cheese. Bake, uncovered, for 15 minutes or until the cheese melts and the chicken is done. Top with sour cream, green onions, and sweet red pepper. Garnish if desired.

CRANBERRY CHICKEN MELTS

Steps:

• 1. In small bowl stir together crushed fruit and mustard. Set aside.2. In shallow dish combine KELLOGG'S CORN FLAKE crumbs and pepper. Press chicken pieces in Crumb mixture, lightly coating both sides.3. In very large skillet (12 inch) heat butter over medium heat until melted. Add chicken pieces. Cook for 3 minutes or until golden brown, turning once. Reduce heat to low. Top with cheese. Cover and cook about 1 minute or until cheese melts.4. Serve chicken in foccacia along with lettuce leaves and cranberry mixture.