Ingrédients pour Avocado Chicken Melt
- 2 boneless, skinless chicken breasts
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1 tablespoon vegetable oil
- 1 ripe avocado
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup diced red bell pepper
- 2 tablespoons sliced green onions
- 1/4 cup plain Greek yogurt
- 4 slices whole wheat bread
- cucumber slices
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Comment préparer Avocado Chicken Melt
- Preheat oven to 350°F (175°C).
- In a large plastic food storage bag, combine panko bread crumbs, garlic salt, and paprika.
- Add chicken breasts to the bag; seal and shake to coat evenly.
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add chicken to the skillet and cook for 2 minutes per side, or until lightly browned.
- Transfer chicken to a shallow baking pan.
- Top each chicken breast with avocado slices, shredded cheese, and a sprinkle of green onions.
- Bake for 15 minutes, or until cheese is melted and bubbly, and chicken is cooked through (internal temperature reaches 165°F).
- While chicken is baking, prepare the sauce: In a small bowl, combine Greek yogurt and diced red bell pepper. Stir in a tablespoon of sliced green onion tops, if desired.
- Spread yogurt sauce evenly over toasted bread slices.
- Place each cooked chicken breast on a slice of toast and serve immediately. Garnish with extra green onions and cucumber slices, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
12g
Fat
57g
Carbs
4g
