This recipe takes a traditional French dish and gives it a California twist. A good portion of the fat comes from the avocado, which has mostly heart-healthy monounsaturated fats.
This recipe serves one, but go ahead and make a few more servings so you'll have leftovers.
INGREDIENTS
4 oz boneless chicken breast
pinch salt and pepper
1 T vegetable oil
1 oz extra lean ham
1 slice of avocado
1 slice fresh tomato
1 oz Monerey Jack Cheese
DIRECTIONS
Preheat oven to 450 degrees F. Wash and pat dry the chicken, remove any visible fat. Place chicken in a zip lock bag. Pound out the chicken to a 1/2 to 3/4 inch thickness. Season with salt and pepper. Heat saute pan then add oil. Saute chicken until browned on both sides. Remove chicken from the saute pan and place into an oven safe baking dish. Sear ham in the hot pan just until browned. Place ham on top of the chicken. Continue to layer with the tomato, avocado and then cheese. Bake until chicken reaches 165 degrees F and cheese is bubbly. Serve warm.
TIP: Try adding the avocado after the chicken is baked and serve it as a garnish.
Number of Servings: 1
| Nutritional Info |
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| Amount Per Serving: | |
| Calories: 355 | |
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| Total Fat: | 24.1g |
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| Total Carbs: | 1.2g |
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| Dietary Fiber: | 0.2mg |
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| Protein: | 33.3g |
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