CUMIN DUSTED CHICKEN BREASTS WITH GUACAMOLE SAUCE
From Cooking Light. I made this last night and it was excellent. When my Hubby cleans his plate, I know its good. I served it with egg noodles, but next time I will probably serve it with rice. I did not have an oven proof skillet so after browning the chicken, I had to transfer the chicken to a glass baking dish for the oven. Note: the cooking time in the recipe only says 10 minutes however, after 10 minutes my chicken (which I had cut very thin) was still very pink, so I cooked it for 15 minutes total. I think this would taste even better if it was grilled.
Provided by TexasKelly
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare sauce, combine first 8 ingredients and set aside (keep chilled in fridge while you prepare the rest of the meal).
- Preheat oven to 400.
- To prepare chicken, combine brown sugar, 1 tsp cumin, 1/2 tsp salt & 1/2 tsp black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium high heat. Add chicken, cook 3 minutes or until browned. Turn chicken over, place pan in over and bake at 400 for 10 minutes or until done. Serve chicken with guacamole sauce.
- Cooking Light magazine says that 1 breast and 3 tbsp sauce equals one serving.
Nutrition Facts : Calories 323.4, Fat 12.2, SaturatedFat 2.2, Cholesterol 110.3, Sodium 654.6, Carbohydrate 15.2, Fiber 3.8, Sugar 8.5, Protein 38.3
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