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Add a photoServings: 10
Ingredients
- 4 lg. whole chicken breasts, skinned, boned & halved
- Salt & pepper
- Flour
- 1/2 c. butter
- 1/2 c. minced onion (may omit)
- 1 garlic clove, chopped
- 8 lg. mushrooms, minced
- 2 tbsp. flour
- 1 teaspoon celery salt
- 1/2 teaspoon white pepper
- 1/2 c. chicken stock
- 1/2 c. white wine
- 1 avocado, mashed (I've omitted this)
- 1 1/2 c. grated Monterey Jack cheese
Directions
- Place chicken breasts between 2 sheets of waxed paper and lb. them till thin. Lightly sprinkle with salt and pepper and dust with flour. Heat 1/4 c. butter in a skillet and quickly saute/fry breasts a few at a time till golden brown. Remove to separate plate and set aside.
- Preheat oven to 350 degrees. Heat remaining 1/4 c. butter in same skillet and saute/fry onion, garlic and mushrooms till vegetables are cooked, but not brown. Stir in flour, celery salt, pepper, chicken stock and wine. Cook over low heat till thickened (4 to 5 min). Stir in mashed avocado and 1/2 c. grated cheese, blending well.
- Arrange breasts in 3 qt dish or possibly individual ramekins. Spoon avocado mix on each breast and top with remaining cheese. Bake 10 to 15 min till chicken is cooked and cheese is melted. This is rich and yummy! 4 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 10 servings | |
| Calories 282 | |
| Calories from Fat 188 | 67% |
| Total Fat 21.06g | 26% |
| Saturated Fat 10.78g | 43% |
| Trans Fat 0.07g | |
| Cholesterol 75mg | 25% |
| Sodium 220mg | 9% |
| Potassium 302mg | 9% |
| Total Carbs 4.26g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.04g | 1% |
| Protein 17.06g | 27% |
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