Cumin-dusted Chicken Breasts With Guacamole Sauce
Why I Love This Recipe
I made this last night with boneless skinless thighs instead of the breasts as they have a tendency to dry out. It was absolutely fab. Pouring the pan juices over the chicken is a must. Not sure why they labeled the guacamole as a "sauce" as it is not pourable liquid as I would consider a sauce to be...it's just guacamole, which would be a good recipe on its own. Honestly, the chicken is perfectly great without the "sauce"!
Ingredients You'll Need
1/4 cup finely chopped green onions
1/4 cup finely chopped parsley
1/4 cup fat-free sour cream
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 ripe peeled avocado, seeded and coarsely mashed
2 tablespoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
To prepare sauce, combine first 8 ingredients; set aside.
Preheat oven to 400°.
To prepare chicken, combine sugar, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 400° for 10 minutes or until done. Serve chicken with sauce