Eat's California Chicken
Yield
4 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
clarified |
|
| 4 | each |
chicken breasts
boneless |
|
| 2 | each |
avocados
|
|
| 2 | each |
tomatoes
|
|
| ½ | cup |
bechamel (white) sauce
|
|
| ½ | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
clarified |
|
| 4 | each |
chicken breasts
boneless |
|
| 2 | each |
avocados
|
|
| 2 | each |
tomatoes
|
|
| 118 | ml |
bechamel (white) sauce
|
|
| 118 | ml |
monterey jack cheese
shredded |
|
Directions
Skin and bone chicken; slice into ½ inch thick strips.
In large skillet, heat clarified butter on medium-high.
Add chicken slices and sauté 3 to 5 minutes, until they start to turn brown.
Season chicken with salt and pepper.
Preheat oven to 350℉ (180℃).
Peel, pit, and thinly slice avocado.
Cut tomatoes into thin wedges.
In medium casserole, layer chicken, avocado, and tomato.
Top with white sauce.
Sprinkle with cheese. Bake 30 minutes.
