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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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