About this recipe:In this recipe, seasoned chicken breasts are pan-fried, then topped with guacamole and sliced cheddar, before being grilled. Serve with a side salad or in a sandwich.
2 tablespoons olive oil
4 skinless, boneless chicken breast fillets
2 teaspoons Creole seasoning blend
2 avocados, peeled and stoned
1 tablespoon fresh lime juice
1 small tomato, diced
2 tablespoons finely chopped red onion
garlic granules to taste
salt and pepper to taste
4 slices Cheddar cheese
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat grill and set the oven rack about 15cm from the heat source.
Heat the butter and olive oil in a frying pan over medium heat; pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole blend.
Scoop the avocados into a bowl and mash them with the lime juice, tomato, onion, garlic granules, salt and pepper.
Spoon some guacamole onto each chicken breast, top with a slice of Cheddar cheese and grill for 2 to 4 minutes, until the cheese is melted and bubbling.