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Recipe provided by the Chilean Avocado Importers Association Ingredients 4 4 4boneless, skinless chicken breast halves 1 1 1Tbsp. TABLESPOON_USVolumegrated lemon peel 3 3 3Tbsp. TABLESPOON_USVolumefresh lemon juice 2 2 2Tbsp. TABLESPOON_USVolumeolive oil 1 1 1clove garlic, finely chopped 1/2 0.5 0.5tsp. TEASPOON_USVolumesalt 1/4 0.25 0.25tsp. TEASPOON_USVolumeground black pepper Hass Avocado Tapenade 2 2 2roasted garlic cloves, mashed 1/2 0.5 0.5tsp. TEASPOON_USVolumesea salt 1/4 0.25 0.25tsp. TEASPOON_USVolumefresh ground pepper 1 1 1medium tomato, seeded and finely chopped 1/4 0.25 0.25cup CUP_USVolumesmall green olives stuffed with pimientos, thinly sliced 3 3 3Tbsp. TABLESPOON_USVolumecapers, rinsed 2 2 2Tbsp. TABLESPOON_USVolumefresh basil leaves, finely sliced 1 1 1ripe, firm Hass Avocado, halved, pitted, peeled and finely chopped 2 2 2Tbsp. TABLESPOON_USVolumefresh lemon juice 1 1 1tsp. TEASPOON_USVolumeolive oil Instructions Chicken: in sealable plastic bag, combine chicken and marinade of lemon peel, lemon juice, olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes. Hass Avocado Tapenade: In bowl, whisk together remaining lemon juice, roasted garlic, remaining olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside. Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness. Serve with Hass Avocado Tapenade. Serving Suggestions: Place grilled chicken breasts on platter and top decoratively with avocado tapenade. Garnish with fresh or lightly grilled lemon slices if desired.   *Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 4

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