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Name: Chicken Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 3 Regular-size corn muffins; ; pestle); 1 tb Fresh lime juice; 1/8 ts Chili paste; 1/2 c Diced ripe avocado; 1 Plum tomato; seeded and; 8 oz Skinless; boneless chicken; ; in a mortar and; 1 tb Fresh Cilantro chopped; 1 tb Diced roasted red pepper; ; unavailable, grind; 1/4 ts Grated lime zest; ; breast; 1/4 ts Powdered dried oregano; (if; 1/4 ts Ground cumin; Salt

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INGREDIENTS

3 Regular-size corn muffins
; pestle)
1 tb Fresh lime juice
1/8 ts Chili paste
1/2 c Diced ripe avocado
1 Plum tomato; seeded and
8 oz Skinless; boneless chicken
; in a mortar and
1 tb Fresh Cilantro ; chopped
1 tb Diced roasted red pepper
; unavailable, grind
1/4 ts Grated lime zest
; breast
1/4 ts Powdered dried oregano; (if
1/4 ts Ground cumin
Salt

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Season the chicken breast with salt and pepper, place it in a 12-inch square of tinfoil, and fold edges in tight pleats to seal. Put the square on a baking sheet and cook it in the oven for about 35 minutes. Remove the chicken from the foil and set it aside to cool. When cool, dice into 1/4-inch dice. Combine the chicken, avocado, tomato, red pepper, oregano, cumin, cilantro, lime zest, lime juice, and chili paste in a bowl. Mix together gently -- you do not want the mixture to turn to mush. Season to taste with salt and pepper. Cut each corn muffin horizontally into four 1/3-inch-thick slices. Cut a circle out of each muffin slice with a 1 1/2 inch-diameter cutter. Leaving the muffin in place, press the chicken guacamole into the top of the cutter, and gently lift off the cutter. Repeat. Yield: 12 hors doeuvres Recipe by: COOKING LIVE SHOW #CL9254

NOTES

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Chicken Guacamole

3 Regular-size corn muffins
 ; pestle)
1 tb Fresh lime juice
1/8 ts Chili paste
1/2 c Diced ripe avocado
1 Plum tomato; seeded and
8 oz Skinless; boneless chicken
 ; in a mortar and
1 tb Fresh Cilantro chopped
1 tb Diced roasted red pepper
 ; unavailable, grind
1/4 ts Grated lime zest
 ; breast
1/4 ts Powdered dried oregano; (if
1/4 ts Ground cumin
 Salt

Preheat oven to 350 degrees.    Season the chicken breast with salt and pepper, place it in a 12-inch  square of tinfoil, and fold edges in tight pleats to seal. Put the  square on a baking sheet and cook it in the oven for about 35  minutes. Remove the chicken from the foil and set it aside to cool.  When cool, dice into 1/4-inch dice.    Combine the chicken, avocado, tomato, red pepper, oregano, cumin,  cilantro, lime zest, lime juice, and chili paste in a bowl. Mix  together gently -- you do not want the mixture to turn to mush.  Season to taste with salt and pepper.    Cut each corn muffin horizontally into four 1/3-inch-thick slices.  Cut a circle out of each muffin slice with a 1 1/2 inch-diameter  cutter. Leaving the muffin in place, press the chicken guacamole into  the top of the cutter, and gently lift off the cutter. Repeat.    Yield: 12 hors doeuvres        Recipe by: COOKING LIVE  SHOW #CL9254

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Nutrition

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Serving Size: 1 Serving (2751g)
Recipe Makes: 1 servings

Calories: 3005
Calories from Fat: 307 (10%)

Amt Per Serving		% DV

	Total Fat 34.1g	45 %
	Saturated Fat 9g	45 %
	Monounsaturated Fat 8.4g
	Polyunsanturated Fat 7.7g
Cholesterol 1578.5mg		486 %
Sodium 1781.7mg		61 %
Potassium 7077.2mg		186 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 1.3g
Protein 629.1g		899 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3005

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