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    Deconstructed Guacamole Chicken Sammies


    Source of Recipe


    Rachael Ray
    Deconstructed Guacamole Chicken Sammies






    4 pieces boneless, skinless chicken breast, 6 ounces each
    Salt and pepper
    1 tablespoon smoked sweet paprika, a palmful
    1 tablespoon ground cumin
    1 tablespoon ground coriander
    2 tablespoons EVOO – Extra Virgin Olive Oil, divided
    2 ripe Haas avocados
    Juice of 1 lime or 1/2 lemon
    1 small red onion, chopped
    2 jalapeño peppers, seeded and thinly sliced
    1 large clove garlic, finely chopped
    1 15-ounce can diced, fire-roasted tomatoes, drained
    2 tablespoons fresh cilantro, finely chopped
    4 leaves lettuce
    4 crusty, cornmeal-topped Kaiser rolls, split
    Flavored specialty corn or blue corn chips
    Aired on:

    November 13, 2009

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    Also on this show:

    2012's John Cusack & Amanda Peet
    The Daily News 5-Alarm Cookoff
    Related stories:

    Double-Duty Ingenuity
    Pico De Gallo & Guacamole
    Sweet-Spicy Chicken Breasts
    Chicken Shawarma
    Italian Chicken Cigars
    Related Recipes:

    Cobb Salad Triple Decker Sandwich
    Tex-Mex Chicken Club
    Cobb Pasta Toss
    Avocado-tillo Salsa
    Figure-Friendly Chicken Parm Subs
    Recipe Categories:

    Chicken
    Breasts
    Sammies
    Dinner
    Lunch
    Mexican/tex-mex
    Figure-friendly

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    Yields: 4 servings


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    Preparation
    Heat a griddle pan or cast-iron skillet over medium-high heat.
    Season the chicken with salt and pepper. Combine remaining spices in a small bowl and rub all over chicken. Drizzle griddle or skillet with a tablespoon of EVOO. Cook chicken 12 minutes, turning once. Remove from pan and let cool enough to handle; slice each piece on an angle into 4 pieces.
    Halve and pit avocados and dress with lime or lemon juice. Cut each half into 4 pieces and layer between chicken slices.
    In a small skillet, heat remaining tablespoon EVOO, a turn of the pan. Add onion, jalapeño and garlic, and sauté a few minutes to soften. Add tomatoes and season with salt and pepper. Turn off heat and mix in cilantro.
    Place lettuce on bun bottoms and top with chicken and warm salsa, set bun tops in place. Serve with a few chips alongside.

 

 

 


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