20 de mayo de 2016

BREADED CHICKEN CUTLETS WITH DECONSTRUCTED GUACAMOLE RECIPE FOR TODAY

Baked Chicken Cutlets with Deconstructed Guacamole

BREADED CHICKEN CUTLETS WITH DECONSTRUCTED GUACAMOLE

INGREDIENTS:

FOR THE CHICKEN:

  • 2 (8 ounce) boneless chicken breasts, cut in half legthwise
  • 1/4 teaspoon seasoned salt (such as adobo seasoning)
  • 2 large egg whites, beaten
  • 1/2 teaspoon sazon (homemade or packaged)
  • 1/2 cup seasoned breadcrumbs
  • 1 -1/2 tbsp olive oil

FOR THE DECONSTRUCTED GUACAMOLE:

  • 4 ounces avocado (from 1 small Hass)
  • 1 cup grape tomatoes, halved
  • 1/4 cup slivered red onion
  • 1/4 cup cilantro leaves
  • 1/4 teaspoon kosher salt and black pepper
  • 1/4 teaspoon cumin
  • juice of 1/2 lime
  • 4 lime wedges for serving


DIRECTIONS:

Season cutlets with seasoned salt. Place bread crumbs in a shallow bowl. In another bowl beat egg whites sazon together. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess. Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. In a large bowl combine the avocado, red onion, tomato, cilantro, salt, pepper, cumin, and lime juice. Gently toss and serve over the chicken with additional lime wedges.


NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1 piece chicken, 1 oz avocado plus toppings
  • Amount Per Serving:
  • Smart Points: 7
  • Points +: 7
  • Calories: 286
  • Total Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 83mg
  • Sodium: 568mg
  • Carbohydrates: 12g
  • Fiber: 3g
  • Sugar: 1g
  • Protein: 31g