Sautéed Chicken Breasts with Avocado and Tomato

Name: Sautéed Chicken Breasts with Avocado and Tomato
Yield: 4 servings
Ingredients: 1/3 cup all-purpose flour; Freshly ground black pepper, to taste; 1/2 teaspoon ground cumin; 4 boneless and skinless chicken breast halves, about 1/2 inch thick; 3 tablespoons extra virgin olive oil; 1/3 cup chopped purple onion; 1 medium avocado, peeled and cut into bite-size chunks; 2 tomatoes, cut into bite-size pieces; 1 habanero pepper, deseeded and minced

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

You can prepare this dish ahead of time and pop it into the oven to reheat just before serving. A large habanero pepper will make this dish quite spicy. But if you prefer less heat cut down on the amount or use a less fiery pepper (see the sidebar in the recipe for Tomato-Avocado Salad, page xx).

Ingredients

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1/3 cup all-purpose flour
Freshly ground black pepper, to taste
1/2 teaspoon ground cumin
4 boneless and skinless chicken breast halves, about 1/2 inch thick
3 tablespoons extra virgin olive oil
1/3 cup chopped purple onion
1 medium avocado, peeled and cut into bite-size chunks
2 tomatoes, cut into bite-size pieces
1 habanero pepper, deseeded and minced

Instructions

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Preheat the oven to 375°F.

Mix the flour, pepper, and cumin in a dish.

Dredge the chicken in the mixture and shake to remove the excess.

Heat the olive oil in a sauté pan over medium heat and cook the chicken for 3– per side or until lightly crispy.

Place the chicken in a baking dish.

Cover with the onion, avocado, and tomatoes.

Scatter the habanero pepper on top.

Bake for 6– or until hot and the vegetables have softened.

Makes 4 servings.

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