Cilantro Guacamole Baked Chicken

  • Yield: 4 servings


4whole chicken breast halves, skin removed
1/2teaspoon freshly ground pepper
1/4teaspoon salt
1bunch (approx. 12 oz) fresh cilantro sprigs, stems left intact
2small ripe plum tomatoes, finely chopped
-- Light Guacamole: recipe included



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. 
Light guacamole: Place in cheesecloth over bowl, 1-cup non-fat plain yogurt.  Drain 10 minutes; discard liquid.  Peal 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.
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