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Chicken Avocado

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  Chicken breasts 6 , skinned and boned
  Butter 4 Tablespoon
  Soy sauce 1 Tablespoon
  Pineapple juice 1⁄2 Cup (8 tbs)
  Powdered ginger 1⁄2 Teaspoon
  Hot cooked rice 4 Cup (64 tbs)
  Ripe avocados 2 , sliced
  Cornstarch 1⁄4 Teaspoon
  Paprika 1 Dash

In glass baking dish combine butter, soy sauce, pineapple juice and ginger.
Cook on roast (7) for 3 minutes or until mixture bubbles.
Roll chicken pieces in sauce to coat and arrange in dish.
Cover with wax paper.
Cook on high (9) for 6 minutes.
Turn pieces over and continue to cook 6 to 8 minutes.
Remove chicken from dish, reserving juices.
Arrange cooked chicken on platter over cooked rice; top with avocado slices.
In glass mixing bowl, stir 1 cup reserved juices into cornstarch.
Cook on high (9) for 1 to 2 minutes or until sauce is thick and clear.
Pour sauce over chicken, avocado and rice.
Sprinkle with paprika, if desired.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3346 Calories from Fat 1080

% Daily Value*

Total Fat 126 g193.2%

Saturated Fat 43.7 g218.7%

Trans Fat 0.3 g

Cholesterol 727.6 mg242.5%

Sodium 1556.2 mg64.8%

Total Carbohydrates 280 g93.2%

Dietary Fiber 31.6 g126.3%

Sugars 15.7 g

Protein 268 g535%

Vitamin A 50.2% Vitamin C 183.2%

Calcium 22.5% Iron 124.7%

*Based on a 2000 Calorie diet

Chicken Avocado Recipe