I made us a deliciously light supper tonight of some golden, tender and moist . . . lightly sauteed chicken breasts and a fabulous avocado and tomato salad! It is a recipe meant to feed only two, but could very easily be doubled if you have more to feed, but you might want to use two skillets for sauteeing the chicken. Easy peasy.
Chicken breasts are the perfect canvas for many flavours and these were simply seasoned, dipped in beaten egg white and then rolled in a simple mix of finely grated Parmesan cheese and chili powder for a bit of zip. Chicken and Parmesan are a marriage made in heaven!
The salad really makes this dish. It's a beautiful mix of colour, flavours and textures.
The tomatoes are sweet and juicy. Not quite from my garden yet, but soon . . . the avocado so rich and creamy . . .
There is also some thinly sliced red onions for a bit of zip . . . much milder in flavour than the white onions . . . but also colourful. I added basil, which goes well with all of those flavours . . .
It came from my garden. It's bush basil, which means it has really tiny leaves which grow in small clusters, but it tastes the same as the larger basil. The dressing is simply a good quality Balsamic vinegar and some extra virgin olive oil, salt and pepper.
Simple ingredients, but when put together the flavours are just WOW! I love it when that happens. This made for a lovely light supper. I added some crusty bread for Todd.
*Parmesan Chicken with Avocado Salad*Serves 2
I do hope you will try this. It's really healthy, simple, quick and very tasty! Bon Appetit!