Recipe submitted by Julie DeMatteo, Clementon,
NJ
Cilantro
Guacamole Baked Chicken
- 4 chicken breast halves,
skin removed
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 bunch (approximately 12 ounces) fresh cilantro sprigs, stems
left intact
2 small ripe plum tomatoes, finely chopped
Light Guacamole (recipe follows)
- Sprinkle chicken with
pepper and salt.
- Cut 4 pieces of heavy-duty
foil, each large enough to enclose 1 breast half.
- Place chicken in center
of each piece of foil.
- Divide cilantro in 4 equal
parts; wrap 1 part around each breast half, covering as much
of chicken as possible. Fold foil over chicken and place on baking
sheet.
- Bake in 375?F. oven about
45 minutes.
- While chicken is cooking,
prepare Light Guacamole.
- Remove cilantro from chicken;
reserve cilantro. Rewrap chicken to keep warm.
- To serve, place unwrapped
chicken on serving platter and top with Light Guacamole. Garnish
with chopped tomatoes.
Makes 4 servings.
Light Guacamole: Place in cheesecloth over bowl,
1-cup non-fat plain yogurt. Drain 10 minutes; discard liquid.
Peel 1 large avocado; halve and remove seed. Cut 1 half of avocado
into chunks; reserve other half. In food processor container,
place avocado chunks, 2 tablespoons chopped onion, 2 jalapeno
peppers (seeded and finely minced), 1/2 teaspoon freshly ground
pepper, 1/4 teaspoon salt, 1/4 teaspoon ground cumin, 2 teaspoons
lime juice and drained yogurt. Add reserve cilantro from baked
chicken to food processor container with avocado mixture; process
until smooth. In medium serving bowl, place reserved half of
avocado and coarsely mash with fork. Stir avocado mixture into
mashed avocado.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
