Recipe by Renee Muller.
Chicken a la Avocado
Recipe By Renee Muller
- Cooking and Prep: 1 h
- Serves: 4
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Contains:
Ingredients (20)
Chicken al Avocado
Fragrant Brown Rice
Start Cooking
Prepare the Chicken
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Preheat oven to 350 degrees Fahrenheit.
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Spread quinoa over a baking sheet and toast in oven for 10-15 minutes, until golden, stirring from time to time. Remove from oven and set aside to cool. Raise oven temperature to 475 degrees Fahrenheit.
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Combine melba toast and Rice Krispies in a resealable plastic bag. Using a meat mallet or heavy rolling pin, crush toast and cereal until mostly ground (it's okay to leave some big chunks in the mixture). Transfer to a bowl.
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Add the cooled quinoa, oats, egg yolk, one tablespoon mustard, olive oil, and salt. Mix together and set aside.
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Process avocado, mayonnaise, remaining mustard, and garlic with an immersion blender in a medium-sized bowl. Mixture should be smooth, with no lumps visible.
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Dip chicken cutlets in avocado dredge and coat well. Bread each cutlet with previously prepared crumb mixture, pressing it in well.
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Coat a 9x13-inch pan with cooking spray. Place chicken cutlets into pan and spray tops with more cooking spray.
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Bake covered for 15 minutes, and then uncover and continue to bake for an additional 10 minutes. Serve with Fragrant Brown Rice with Tomatoes.
Prepare the Rice
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In a medium-sized saucepan, over medium heat, sauté garlic in olive oil until just fragrant. Add rice, basil, and spices and keep stirring for another two to three minutes.
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Add two cups water, and then cherry tomatoes. Cover and lower heat to a simmer. Cook for 30 minutes until water is completely absorbed.
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Add remaining half cup of water and cook for another 15 minutes, stirring from time to time, until rice is soft.
