Friday, February 29, 2008

Avocado Jack Chicken

4 boneless, skinless chicken-breast halves (I used 2 big ones and just cut them in half...)
1/2 tsp. chili powder (or however much you want to use!!)
1/4 tsp. salt (again, however much you want to use!)
1 1/2 oz. colby jack cheese (or enough to have 4 slices)
1 1/2 tablespoons olive oil
1 medium avocado, chopped
2 tsp. lime juice
1 cup picante sauce (I just used normal salsa and added some hot sauce to it)

Pound your thawed chicken to about 1/4 inch thickness. Sprinkle both sides with chili powder, salt and pepper. Cut Colby jack cheese into 4 slices. Wrap a piece of chicken around each piece of cheese. Secure it with a toothpick. Then take brush and rub each chicken with olive oil.
Grill either on normal grill on medium heat, or in Foreman grill. Turn a couple times until cooked through or thermometer inserted in middle reads 180 degrees.
Combine your avocado and lime juice in a small bowl and toss to coat. Spoon picante sauce and avocado mixture over the chicken.

This was so so yummy!! Topher and I also made some yummy rice with cajun spices, hot sauce, corn and peppers to go with the chicken. Definitely a very very yummy meal. Everything can kind of be played with too. Use as much chili powder as you want depending on how spicy you like it, use as much cheese as you like, depending on how cheesy you want it etc...

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