Cumin Dusted Chicken Breasts With Guacamole Sauce

Submitted by TexasKelly

"From Cooking Light. I made this last night and it was excellent. When my Hubby cleans his plate, I know its good. I served it with egg noodles, but next time I will probably serve it with rice. I did not have an oven proof skillet so after browning the chicken, I had to transfer the chicken to a glass baking dish for the oven. Note: the cooking time in the recipe only says 10 minutes however, after 10 minutes my chicken (which I had cut very thin) was still very pink, so I cooked it for 15 minutes total. I think this would taste even better if it was grilled."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 4

ingredients

• Sauce

• 59.14 ml finely chopped green onion
• 59.14 ml finely chopped parsley
• 59.14 ml fat free sour cream
• 29.58 ml fresh lime juice
• 1.23 ml salt
• 0.61 ml ground cumin
• 0.61 ml ground red pepper
• 1 ripe peeled avocado, seeded & coarsely mashed

• Chicken

• 29.58 ml brown sugar
• 4.92 ml ground cumin
• 2.46 ml salt
• 2.46 ml fresh ground black pepper
• 4 (680.38 g) boneless skinless chicken breast halves
• cooking spray

directions

1. To prepare sauce, combine first 8 ingredients and set aside (keep chilled in fridge while you prepare the rest of the meal).
2. Preheat oven to 400.
3. To prepare chicken, combine brown sugar, 1 tsp cumin, 1/2 tsp salt & 1/2 tsp black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium high heat. Add chicken, cook 3 minutes or until browned. Turn chicken over, place pan in over and bake at 400 for 10 minutes or until done. Serve chicken with guacamole sauce.
4. Cooking Light magazine says that 1 breast and 3 tbsp sauce equals one serving.

Reviews

[Just Him and Me]

Very easy and loved the subtle flavor--kind of sweet, kind of sour. Followed the recipe and turned out fabulous A+ Posted photo too.. Yum

 

[vrvrvr]

Wonderful dish! We loved it! I didn't have any green onion for the guac-sauce, so I left that out. I also added some chili powder to the "chicken dusting". Instead of baking the chicken in the oven, I pan fried it in a small amount of olive oil and served it straight from the skillet. The green sauce is heavenly (I added some lime zest to it.) The chicken was delicious but could easily take on a little more spice. For non-avocado-lovers, I pureed salsa and served that for an alternative sauce. Sides of rice and sauteed vegetables from the farmers' market made for one excellent meal!

 

[BrentKC]

Love this, full of flavor. The sauce can be used for dip!

 

[iris5555]

I also tried this recipe when I received my Cooking Light. I am not a cumin lover (so why did I make the recipe? I love guacamole!) and decreased the amount I put on the chicken. It shouldn't be surprising then that the chicken was a bit less flavorful than I would have liked. Perhaps I should have added chili powder? The guacamole sauce was very good though!