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Ingredientes
- 8 ounce Skinless, boneless chicken breast Salt and freshly grnd black pepper
- 1/2 c. Diced ripe avocado
- 1 x Plum tomato, seeded and diced
- 1 Tbsp. Diced roasted red pepper
- 1/4 tsp Powdered dry oregano, (if powdered is unavailable, grind in a mortar and pestle)
- 1/4 tsp Grnd cumin
- 1 Tbsp. Minced fresh cilantro
- 1/4 tsp Grated lime zest
- 1 Tbsp. Fresh lime juice
- 1/8 tsp Chili paste
- 3 x Regular-size corn muffins
Direcciones
- Preheat oven to 350 degrees.
- Season the chicken breast with salt and pepper, place it in a 12-inch square of tinfoil, and fold edges in tight pleats to seal. Put the square on a baking sheet and cook it in the oven for about 35 min. Remove the chicken from the foil and set it aside to cold.
- When cold, dice into 1/4-inch dice.
- Combine the chicken, avocado, tomato, red pepper, oregano, cumin, cilantro, lime zest, lime juice, and chili paste in a bowl. Mix together gently - you don't want the mix to turn to mush.
- Season to taste with salt and pepper.
- Cut each corn muffin horizontally into four 1/3-inch-thick slices.
- Cut a circle out of each muffin slice with a 1 1/2 inch-diameter cutter. Leaving the muffin in place, press the chicken guacamole into the top of the cutter, and gently lift off the cutter. Repeat.
- Yield: 12 hors d'oeuvres
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 154g | |
| Calories 136 | |
| Calories from Fat 99 | 73% |
| Total Fat 10.99g | 14% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 545mg | 16% |
| Total Carbs 10.7g | 3% |
| Dietary Fiber 6.0g | 20% |
| Sugars 2.54g | 2% |
| Protein 2.26g | 4% |
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