Smokey Chicken with Avacado & Cilantro Cream Sauce Recipe
This quasi-Mexican dish is one of my favorite summer meals. I concocted it about 4 years ago when I had a limited amount of ingredients and it seemed to fall together. It goes really well with good chips and salsa, rice, beans and a strong Margarita. I hope that you enjoy it!
Please Pre-heat your oven to 350 Degrees.
- 2 Boneless, Skinless Chicken Breasts
- 1 Cup Mexican Blend Cheese (usually packaged as a mixture of Cheddar, Colby and Monterrey Jack Cheeses)
- 1 Fresh Jalapeno Pepper
- Liquid Smoke (I like the Hickory flavor)
- Garlic Salt
- 3 Tablespoons of Cilantro (separated from stems- just leaves)
- 1 Cup Sour Cream
- 1 Ripe Avacado
- Pound out the chicken breasts to tenderize, but do not demolish them because the next step would be hard to do if they have holes in them. :)
- Butterfly the chicken breasts so that they are still connected on one long side, but can open up to be stuffed with ingredients and goodness.
- Lightly sprinkle the inside of the chicken breasts with garlic salt (just a pinch on each one) and liquid smoke. (Just a few drops of liquid smoke per breast should do it. If you put too much, it can have a bitter taste.)
- Take your jalapeno and cut out the seeds and veins inside. Cut the Jalapeno into matchstick sized pieces and place 4 or 5 of these pieces in the inside of the chicken breast. (you want to make sure that you get at least a little bit in each bite. You can add more or less to your taste.
- Sprinkle 1/4 of a cup of the mexican cheese on the inside of each of the chicken breasts and fold the top of the breast over all of the inside ingredients.
- Lightly sprinkle the top of the chicken breast with garlic salt (just a pinch on each one).
- Bake in a 350°F oven for 30 minutes or until chicken is cooked through. At the very end, take the chicken out, switch your oven to low broil and sprinkle the tops of the chicken breasts with the remaining cheese to cover the tops. Place under the broiler until the cheese is melted. (this should happen VERY quickly)
- To Make the Cilantro Cream Sauce:
put the sour cream and cilantro into a food processor to combine. the cilantro should chop up into little pieces and blend nicely with the sour cream. Set aside and wait for the chicken to cook.
- When your chicken is done, it is time to plate the dish.
Slice your avacado so that you have slices lining the top over the melted cheese. Pour the cilantro cream sauce over the avacado slices and serve immediately.
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