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Chicken breast cubes are marinated in a
zippy lime wine cooler and garlic marinade, dredged in flour,
stir-fried and served atop noodles tossed with guacamole, sour
cream, and sprinkled with shredded Monterey Jack cheese.
with Guacamole Noodles
- 1 pound boneless, skinless chicken breast,
1 teaspoon garlic powder
2/3 cup lime wine cooler
1 1/2 tablespoons olive oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups egg noodles, cooked according to package directions
4 tablespoons prepared guacamole
2 tablespoons light sour cream
4 tablespoons shredded Monterey Jack cheese
- Place chicken in medium bowl and sprinkle
with garlic powder. Add wine cooler, cover and refrigerate at
least 30 minutes.
- Using colander, thoroughly drain marinade
- Mix together flour, salt and pepper; add
chicken, turning to coat well.
- In large frypan over medium-high heat,
place olive oil. Add chicken and stir-fry about 4 minutes or
until fork can be inserted with ease.
- Drain noodles and mix with guacamole and
sour cream; arrange on serving platter and top with chicken.
Sprinkle with cheese. Garnish with lime wedges and thin slices
of avocado (dipped in lemon to avoid discoloring).
Makes 4 servings.
Recipe provided courtesy of the National
Chicken Council. Used with permission.
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