Chicken And Avocado Melts Recipes

AVOCADO SMOTHERED CHICKEN

Steps:

• Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.
• In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.
• Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.
• Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!

GRILLED CALIFORNIA AVOCADO CHICKEN

Steps:

• In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
• Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
• Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

CHIPOTLE CHICKEN AVOCADO MELT {PANERA COPYCAT}

Steps:

• Add chicken breast to a large pot of boiling water and cook for 15-20 minutes or until internal temperature of chicken reaches 165 F. Remove from water, then shred chicken and season with salt & pepper.
• Slice focaccia in half lengthwise if needed. Mix ingredients together for chipotle mayo, then spread a little over a tablespoon over one half of focaccia bread.
• Top with 1/4 of the chicken, about 1 tbsp roasted red pepper, 1/4 of the avocado and one cheese slice. Top with remaining slice of focaccia bread, then add to a skillet over medium heat. Place lid overtop and cook for 3-4 minutes until cheese has just melted. Serve and enjoy!

CHICKEN AND AVOCADO MELTS

Steps:

• Rinse chicken breasts and pat dry. In a pan, heat about 2 tablespoons olive oil and cook chicken on both sides until done. Let cool briefly and cut into small cubes. Squeeze lemon juice from half a lemon into a bowl and add 2 tablespoons olive oil and season with salt and pepper. Mix in chicken and set aside.
• Rinse scallions, drain and pat dry and chop. Peel avocado and cut in half and remove pit and cut into small cubes. Puree half of avocado pieces, 2 tablespoons creme fraiche and 1 heaping teaspoon herb salt and stir in scallions.
• Toast bread until golden. Mix avocado cubes and avocado cream. Squeeze juice from remaining lemon half into avocado mixture and season with salt and pepper to taste. Spread avocado mixture over toasted bread in a thick layer and add chicken. Sprinkle with mozzarella and season with pepper. In preheated oven, broil until mozzarella melts but does not burn, watching carefully. To serve, garnish to taste with watercress or sprouts.

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.

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.