Cumin-Dusted Chicken Breasts with Guacamole Sauce
Ingredients
Sauce:
1/4 cup finely chopped green onions
1/4 cup finely chopped parsley
1/4 cup fat-free sour cream
2 tablespoons fresh lime juice (I used the juice from 2 limes)
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 ripe peeled avocado, seeded and coarsely mashed
Chicken:
2 tablespoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves (I used one package chicken tenders)
Cooking spray
To prepare sauce, combine first 8 ingredients; set aside.
Preheat oven to 400°.
To prepare chicken, combine sugar, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 400° for 10 minutes or until done. Serve chicken with sauce. (ALL I DID WAS COVER A COOKIE SHEET WITH FOIL, SPRAY WITH WITH PAM, PLACE ALL CHICKEN TENDERS ON THE SHEET, THEN SPRINKLE WITH CUMIN/BROWN SUGAR MIXTURE DESCRIBED ABOVE -- MUCH EASIER! COOK AT 400 UNTIL DONE)
I SERVED THE CHICKEN TENDERS WITH THE GUACAMOLE SAUCE ON TOP. VERY GOOD!
Yield: 4 servings (serving size: 1 breast half and about 3 tablespoons sauce)