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Mexican Spiced Chicken with Avocado Salsa*

4 skinless boneless chicken breast halves (cutlets), 6 to 8 ounces each

2 teaspoons prepared taco seasoning blend

1 tablespoon vegetable oil

2 ripe avocados, halved, pitted and peeled

1 16-ounce jars tomato salsa

Sprinkle chicken breasts on both sides with taco seasoning. In a large skillet, over medium-high heat, heat oil; add chicken. Reduce heat to low; sauté until well browned on both sides and cooked through, about 15 minutes.

Meanwhile, chop one avocado and cut remaining avocado into 16 slices; set aside.

Remove chicken from skillet; slice and keep warm. Add salsa to skillet; cook over low heat until hot; stir in reserved chopped avocado.

On four dinner plates, arrange chicken, fanning the slices; top with avocado salsa, dividing evenly. Garnish with reserved avocado slices and, if desired, cilantro sprigs.

Makes 4 servings.

Avocados from Mexico