Guacamole Chicken Melts (Print Version)

# Ingredients:

01 - 1 tablespoon of unsalted butter.
02 - 1 tablespoon of extra-virgin olive oil.
03 - 450 grams of thinly sliced chicken breasts.
04 - A pinch of black pepper and sea salt.
05 - 1 teaspoon of smoky paprika.
06 - 240 ml of shredded Comté cheese (or another French cheese that melts well).
07 - 1 ripe avocado.
08 - 1 teaspoon of freshly squeezed lemon juice.
09 - A dash (1/8 teaspoon) of fine salt.
10 - 1 Roma tomato, finely chopped.
11 - 2 tablespoons of diced shallot or sweet onion.
12 - Freshly chopped parsley leaves (optional).

# Instructions:

01 - Warm up the butter and olive oil together in a big pan over medium-high heat until the butter turns bubbly.
02 - Evenly sprinkle salt, pepper, and paprika over both sides of the chicken slices.
03 - Lay the chicken pieces into your heated pan without overlapping—cook in groups if your pan is small.
04 - Let the chicken cook for 3-4 minutes on one side without touching it until it gets a golden-brown crust.
05 - Flip each piece and keep cooking for another 3-4 minutes, making sure the inside hits 74°C.
06 - While the chicken's on the stove, mash up the avocado in a mixing bowl and add lemon juice with a pinch of salt.
07 - Stir the chopped tomato, diced onion, and optional parsley into the avocado mash until it's combined.
08 - When all the chicken's cooked, turn the burner to its lowest setting or switch it off completely.
09 - Spoon a portion of your guacamole mix on top of each piece of chicken in the pan.
10 - Spread the shredded Comté cheese evenly over the guacamole layer.
11 - Put a lid on your pan and let it sit for 2-3 minutes so the cheese can melt completely.
12 - Dish it out right away while the cheese is stretchy and gooey.

# Notes:

01 - All made in one pan—less cleaning!
02 - A low-carb friendly recipe.
03 - Quick and easy to cook.
04 - Uses only fresh, simple ingredients.

Back