|Chicken breasts||4 Large, boned|
|Butter||1⁄4 Cup (4 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Mushrooms||8 Small, diced|
|Ripe avocados||2 , peeled and mashed|
|Celery salt||1 Teaspoon|
|Pepper white||1⁄2 Teaspoon|
|Chicken stock||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Shredded havarti cheese/Samsoe / jarlsberg||1 1⁄4 Cup (20 tbs)|
Salt and pepper halved, boned chicken breasts.
Dredge in flour.
Melt 1/2 cup of butter in large skillet.
Brown breasts quickly on both sides.
Set aside while preparing topping.
Melt butter in large saucepan.
Saute' onion, garlic and mushrooms until onion bits are clear.
Blend all ingredients well, adding flour, celery salt, white pepper, chicken stock and wine.
Cook over low heat for 10 minutes.
Add 2 tbs.of mixture to egg yolks.
Then, add eggs to avocado mixture and let thicken over VERY low heat 3 to 5 minutes, stirring constantly.
Remove from heat and add 1/2 cup cheese; blend well.
Arrange cooked chicken breasts in baking pan.
Divide hot avocado topping evenly over chicken.
Top with remaining cheese.
Place in a 375 degree oven for a few minutes until piping hot and cheese is melted.
Excellent with a Riesling or Chablis.
Serving size: Complete recipe
Calories 2829 Calories from Fat 1585
% Daily Value*
Total Fat 182 g280.4%
Saturated Fat 81.3 g406.5%
Trans Fat 0.1 g
Cholesterol 989.9 mg330%
Sodium 3760.4 mg156.7%
Total Carbohydrates 81 g27%
Dietary Fiber 32.2 g128.7%
Sugars 10.9 g
Protein 196 g391.8%
Vitamin A 89.8% Vitamin C 98.8%
Calcium 149.2% Iron 57.3%
*Based on a 2000 Calorie diet