CAYENNE-RUBBED CHICKEN WITH AVOCADO SALSA
Coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks
In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper and cayenne; rub all over chicken.
In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
Meanwhile, in a medium bowl, combine onion and lime juice; set aside.
Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.
Makes 4 servings
Source: Martha Stewart's Everyday Food, January/February 2008
Coarse salt and ground pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks
In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper and cayenne; rub all over chicken.
In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
Meanwhile, in a medium bowl, combine onion and lime juice; set aside.
Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.
Makes 4 servings
Source: Martha Stewart's Everyday Food, January/February 2008
MsgID: 3150346
Shared by: Betsy at Recipelink.com
In reply to: Recipe: All Chicken Recipes (13+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: All Chicken Recipes (13+)
Board: Daily Recipe Swap at Recipelink.com
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