Wednesday, July 6, 2011

Avocado and Roasted Tomatoes over Chicken for Mommy and Daddy

I got this idea from a recipe in Rachael Ray's new cookbook, but her way just took me a little too long, so I decided to change a few things and make it a little easier.

4 boneless skinless chicken breasts
1 avocado (diced)
2 cups grape tomoatoes
1 package diced pancetta
olive oil
juice of 1 lemon
parmesan cheese
italian seasoning
ground pepper

Preheat oven to 350 F. Put tomatoes in a medium size lasagna pan (caserole pan, whatever you have). Drizzle olive oil over the tomatoes (I never measure this, but if I had to guess I'd say I probably drizzle 1/4 cup to 1/3 cup). Season tomatoes with a tablespoon Italian seasoning and grated parmesan cheese. Add diced pancetta to the tomatoes and put in oven. Roast for about 12-15 minutes. Remove from oven and set aside.

Heat approx 2 tablespoons of olive oil in a large saute pan. Salt and pepper both sides of the chicken breast and cook for 7 minutes on each side. While chicken is cooking cut open Avocado, remove pit, and scoop out flesh. Dice avocado as well as you can, doesn't have to be perfect. Put diced avocado in a bowl and squeeze lemon juice over it. Set aside. When chicken is done place on a plate top each piece of chicken with tomatoes, pancetta, and avocado. I usually serve this with cous cous on the side.


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