Tuesday, March 4, 2008

Cayenne-rubbed chicken with avocado salsa (Martha Stewart's Everyday Food magazine Jan 2008)

Coarse salt and ground pepper

1/4 t. cayenne pepper

4 boneless, skinless chicken breast halves (6 to 8 oz each)

2 T. olive oil

1 medium red onion, finely diced

2 T. fresh lime juice

1 Hass avocado, pitted and cut into chunks

1) In a small bowl, combine 1 t. salt, 1/4 t. pepper, and cayenne; rub all over chicken.

2) In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.

3) Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.



Kim Edwards said...

Andrea, that looks so delicious! I feel like I need to run out and buy the ingredients right now. That is the cutest strawberry towel underneath too. Thanks so much for sharing.

Debbie Freeman said...

Thanks Andrea, we had this tonight and the blend of flavors was delicious. Also, I loved how simple and quick it was. Paul is going to cube the leftover chicken and eat it with the salsa over lettuce for lunch tomorrow. Thanks for the great recipe!!