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Mediterranean Chicken Breasts with Avocado Tapenade Recipe
Recipe provided by the Chilean Avocado Importers Association
Prep Time:
15
Re-Calculate: Ingredients
Ingredients:
- 4 boneless, skinless chicken breast halves
- 1 Tbsp. grated lemon peel
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. olive oil
- 1 clove garlic, finely chopped
- 1/2 tsp. salt
-
1/4 tsp. ground black pepper
Hass Avocado Tapenade - 2 roasted garlic cloves, mashed
- 1/2 tsp. sea salt
- 1/4 tsp. fresh ground pepper
- 1 medium tomato, seeded and finely chopped
- 1/4 cup small green olives stuffed with pimientos, thinly sliced
- 3 Tbsp. capers, rinsed
- 2 Tbsp. fresh basil leaves, finely sliced
- 1 ripe, firm Hass Avocado, halved, pitted, peeled and finely chopped
- 2 Tbsp. fresh lemon juice
- 1 tsp. olive 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.
Category:
Entree
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