Chicken Cutlets Topped with Turkey Bacon and Avocado

Ingredients:

• 1 avocado
• 1 tbsp chopped fresh basil
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 boneless, skinless chicken breasts
• 1 tsp canola oil
• 2 slices turkey bacon, chopped
• 2 tbsp water
• 1 tomato, diced

Preparation:

• Mash the avocado in a bowl with a fork.
• Add the basil, lemon juice, 1/8 tsp salt and 1/8 tsp pepper.
• Stir to combine and set aside.
• Cut each chicken breast in half horizontally.
• Pound lightly to an even thickness and season with the remaining 1/8 tsp salt and 1/8 tsp pepper.
• Heat the oil in a large nonstick skillet over medium-high heat.
• Cook the chicken for 3-4 minutes per side, or until browned and cooked through.
• Transfer to a plate and set aside.
• Reduce the heat to medium.
• Add the bacon and cook, stirring occasionally, for 4-5 minutes, or until the bacon is crisp.
• Transfer to a plate and set aside.
• Return the skillet to medium heat.
• Add the water and cook, scraping the bottom to incorpoate any browned bits, until the bixture boils and reduces slightly.
• Serve the cutlets topped with the avocado mixture, bacon bits and tomatos. Drizzle with the pan juices.

Serving suggestion:

• Serve with garlic mashed potatos and a sliced peach.

Other notes:

• We used regular bacon instead of turkey bacon.

Categories: Chicken

Prepared: 2010-09-27

Makes: 4 servings

Calories: 210 per serving

recipe source: Flat Belly Diet Family Cookbook