The weather has been so incredibly nice, who wants to be in the kitchen. Time to take the cooking outdoors... Last night we cooked and ate outside at long last spring has sprung.
When I buy chicken breasts I remove the tenders and freeze em up for later. Stretches your buck, decreases the portion size and they make such a great dinner alternative. Chicken tenders are well tender, they defrost and cook fast and they are very versatile. I used tenders for this recipe but whole b/s would work just the same.
My family loves guacamole, barely a shopping trip passes where I don't pick up a couple avocados, so I am always looking for new dinners to incorporate them. Avocados are surprisingly one of nature's super foods with fourteen minerals, including iron, copper and potassium. Vitamins in avocados include A, B-complex, C, and E, magnesium and phosphorus.
Chicken and Guac Burgers on W/W Focaccia Buns (serves 4)
Buns:
Bread machine (dough 2 lb. setting)
- 1-1/2 c. water
- 2 T. evoo
- 1 tsp. each rosemary, thyme, basil, oregano dried
- 2 tsp. sea salt
- 1/2 tsp. sugar
- 2c. w/w flour
- 2-1/4c. white flour
- 2-1/2 tsp quick yeast
Once done dough cyle shape into 12 buns, rise 50 minutes, spray with olive oil sprayer, top with sea salt and fine grate asiago cheese. Bake at 450 for 12-15 minutes.
For the burgers:
Grill 10 tenders (evoo and s&p) on BBQ
Guacamole (mash 2 avocados, zest and juice of one lime, 1 T. chopped parsley)
jalapeno monteray jack cheese slices
fresh tomatoe slices
lettuce
On one side of the bun 2-3 T guac (no chincing here), on the other a little mayo. Place the lettuce and tomatoe on the mayo and the chicken and monterey jack on the guac side. The lucky diner can put them together if you like.
Enjoy.
I skipped the cheese for the kids burgers - a little tangy for the virgin taste buds.
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