avocado-stuffed chicken breasts

How To Make avocado-stuffed chicken breasts

• 1

  Place the chicken between 2 sheets of wax paper. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Set aside.
• 2

  Saute the almonds and green onions in 2 tablespoons oil in a skillet over medium-high heat until the almonds are lightly browned and the green onions are tender. Add the spinach and the next 4 ingredients; cook, stirring constantly, 1 minute or until the spinach wilts. Remove from the heat.
• 3

  Combine the chopped avocado and lemon juice; add to the spinach mixture; and stir gently. Spoon about 3 tablespoons spinach mixture in the center of each chicken breast half. Roll up the chicken, starting with the short end; secure with a wooden pick.
• 4

  Brown the chicken in the remaining 2 tablespoons hot oil in a large skillet over medium-high heat. Add the broth and the mushrooms; cover and simmer 10 minutes or until the chicken is done. Remove the chicken to a serving platter; reserving the liquid and mushrooms in the skillet. Set aside and keep warm.
• 5

  Combine the wine and cornstarch. Stir well. Add to the liquid in the skillet; cook over medium heat, stirring constantly, until thickened.
• 6

  Position the knife blade in a food processor bowl. Add the sliced avocado; and process until smooth. Add to skillet; cook, stirring constantly, until heated.
• 7

  To serve, slice each chicken roll into 4 rounds. Arrange on individual serving plates. Pour the sauce over the chicken. Garnish with lemon slices, green onion slices and parsley if desired.
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