Servings: 2
Cooking a flattened chicken breast over low heat keeps it tender and juicy, making a perfect bite in this south-of-the- border sandwich. Serve with your favorite type of fries or chips.
Ingredients
- 3/4 lb. boneless skinless chicken breast, sliced or pounded 1/4 to 1/2 inch thick
- 1 Tbs. olive oil
- Kosher salt and freshly ground black pepper
- 1 large ripe Hass avocado
- 1 plum tomato, seeded and finely chopped
- 1/4 cup finely chopped red onion
- 3 Tbs. coarsely chopped fresh cilantro leaves
- 1 Tbs. seeded and finely chopped jalapeño or serrano chile
- 1 Tbs. fresh lime juice; more to taste
- 1 medium clove garlic, finely chopped or grated
- 1/4 cup sour cream
- 2 Portuguese rolls or similar, lightly toasted
Nutritional Information
- Calories (kcal) : 690
- Fat Calories (kcal): 300
- Fat (g): 33
- Saturated Fat (g): 7
- Polyunsaturated Fat (g): 3.5
- Monounsaturated Fat (g): 17
- Cholesterol (mg): 110
- Sodium (mg): 1080
- Carbohydrates (g): 55
- Fiber (g): 9
- Sugar (g): 4
- Protein (g): 45
Preparation
- Heat a large nonstick skillet over medium-high heat. Rub the chicken all over with the oil, and season well with salt and pepper. Cook the chicken for 1 minute, flip, cover, reduce the heat to low, and cook for 8 minutes. Remove from the heat and let sit for another 8 minutes.
- Meanwhile, in a medium bowl, coarsely mash the avocado. Stir in the tomato, onion, cilantro, jalapeño, lime juice, garlic, and 1/2 tsp. salt. Season to taste with additional salt and lime juice.
- Using tongs, transfer the chicken to a cutting board to rest briefly. In a bowl, stir 1 Tbs. of the pan juice into the sour cream. Spread some sour cream on the bun bottoms. Top each with half of the chicken, half of the guacamole, and the top of the bun. Serve.
Reviews
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Reviews (1 review)
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tmwg | 02/20/2019Great dinner- the guacamole is the best!
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