Blackened Chicken with Avocado Créma

Chicken again tonight – This time around with Avocado Créma. It’s a cool and smooth sauce to top off a spicy piece of chicken.

Easy sauce to make: 2 mini avocados, 1 carton of Siggi’s plain non-fat yogurt, the juice of one medium lime, and 1 tsp granulated garlic. (You could also use garlic powder.) I put mine in my mini food processor and blended until it was smooth.

Mix together 1 tsp each of the following: cumin, black pepper, paprika, chili pepper and onion powder. Dry two (or in our case, three) thinly sliced chicken cutlets with a paper towel, and then pat spices onto chicken. Pour 2 tsp EVOO in a aluminum skillet and heat oil on medium high. Place chicken in pan when oil sizzles.

Flip after about 3 minutes, and sprinkle spices onto other side. Cover skillet and cook 3 more minutes. Plate chicken. add a small dollop of avocado créma, and sprinkle with chopped scallion.

Spicy and smooth at the same time, cool and heat together. So terrific!!

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