Cumin-Dusted Chicken Breasts with Guacamole Sauce

Name: Cumin-Dusted Chicken Breasts with Guacamole Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ripe peeled avocado, seeded and coarsely mashed; 1 teaspoons freshly ground black pepper; 2 Tbsps brown sugar; 59 milliliters finely chopped green onions; 0 teaspoons ground cumin; 1 teaspoon ground cumin; 0 teaspoons ground red pepper; 2 Tbsps fresh lime juice; 59 milliliters finely chopped parsley; 0 teaspoons salt; 1 teaspoons salt; 680 grams skinless, boneless chicken breast halves; 59 milliliters fat-free sour cream

The recipe Cumin-Dusted Chicken Breasts with Guacamole Sauce is ready in about 45 minutes and is definitely an excellent gluten free option for lovers of Mexican food. This main course has 333 calories, 38g of protein, and 15g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up parsley, green onions, ground cumin, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

To prepare sauce, combine first 8 ingredients; set aside.

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Sauce

Preheat oven to 40

Equipment you will use

Oven

To prepare chicken, combine sugar, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; sprinkle evenly over chicken.

Ingredients you will need

Black Pepper

Whole Chicken

Cumin

Sugar

Salt

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add chicken; cook 3 minutes or until browned. Turn chicken over.

Ingredients you will need

Whole Chicken

Place pan in oven; bake at 400 for 10 minutes or until done.

Equipment you will use

Oven

Frying Pan

Serve chicken with sauce.

Ingredients you will need

Whole Chicken

Sauce

Equipment

Oven

Frying Pan

Ingredients

Servings:

ripe peeled avocado, seeded and coarsely mashed 1teaspoons

freshly ground black pepper 2Tbsps

brown sugar 59milliliters

finely chopped green onions 0teaspoons

ground cumin 1teaspoon

ground cumin 0teaspoons

ground red pepper 2Tbsps

fresh lime juice 59milliliters

finely chopped parsley 0teaspoons

salt 1teaspoons

salt 680grams

skinless, boneless chicken breast halves 59milliliters

fat-free sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.