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.