BLACKENED CHICKEN WITH AVOCADO CREAM SAUCE very good

By Lola

Ingredients

• FOR BLACKENED CHICKEN
• 1 TEASPOON PAPRIKA
• 1 TEASPOON GROUND CUMIN
• 1 TEASPOON ONION POWDER
• 1 TEASPOON BLACK PEPEPR
• 1/4-1/2 TEASPOON CAYENNE PEPPER
• 1/2 TEASPOON SEA SALT
• 4 5OZ BONELESS SKINLESS CHICKEN BREAST HALVES
• 1 1/2 TEASPOON VEGETABLE OIL
• FOR AVOCADO CREAM SAUCE
• 1/2 AVOCADO ITTED AND PEELED
• 1/2 CUP WATER ( WATER WAS ADDED TO THE ORIGINAL RECIPE WOT MAKE IT MORE SAUCELIKE. IF YOU PREFER MORE OF A THICK CREAM, DELETE THE WATER)
• 1/4 CUP PLAIN NONFAT GREEK YOGURT
• 1 1/2 TEASPOON LEMON JUICE
• 1/2 TEASPOON GARLIC POWDER
• 1/4 TEASPOON SALT

Details

Servings 4

Preparation

Step 1

PREPARE CHICKEN
STIR TOGETHER PAPRIKA, CUMIN, ONION POWDER, BLACK PEPPER, CAYENNE, AND SEA SALT IN A SMALL BOWL. PAT CHICKEN BREAST DRY WITH PAPER TOWELS. RUB SEASONING MIXTURE ALL OVER BOTH SIDES OF EACH BREAST HALF.

HEAT OIL IN A LARGE NONSTICK SKILLET (WITH LID) OVER MEDIUM HIGH HEAT. PUT CHICKEN BREASTS INTO SKILLET, COVER, THEN REDUCE HEAT TO MEDIUM. COOK 4 MINUTES. TURN CHICKEN OVER AND CONTINUE TO COOK, COVERED, UNTIL JUST COOKED THROUGH AND CENTER IS NO LONGER PINK (AN INSTANT READ THERMOMETER INSERTED INTO THICKEST PART SHOULD REGISTER 165) 2 TO 3 MINUTES MORE. TRANSFER CHICKEN TO A PLATE, COVER LOOSLY WITH FOIL AND LET REST 5 MINUTES.

AVOCADO CREAM SAUCE
BLEND AVOCADO WATER YOGURT LEMON JUICE GARLIC POWDER AND SALT IN A FOOD PROCESSOR UNTIL SMOOTH.
SERVE EACH CHICKEN BREAST HALF WITH 1/4 CUP AVOCADO CREAM SAUCE.