Chicken Cheese And Avocado On Rye Recipes

Steps:

• Divide guacamole between rye bread, spreading it evenly. Arrange 4 slices of tomato on each sandwich, and top with a sliced Cajun grilled chicken breast (see 'goes well with'). Finish with lime juice and some ground black pepper.

Steps:

• Divide sauce by 4, and spread over toast.
• Sprinkle a little cheese on each slice, to hold the toppings in place.
• Divide chicken between slices of toast.
• Top with avocado. Sprinkle with salt and pepper.
• Top with remaining shredded cheese, and place under the grill until cheese is melted and bubbling.
• Cut into fingers, and serve hot.

Steps:

• Mash the avocado with a little chilli paste and a squeeze of lime or lemon juice. Spoon over a slice of rye bread and top with the sliced smoked salmon and lime wedges.
• This is also good with sliced roast chicken or turkey.

Steps:

• Saute onion in half the butter till golden.
• Set aside.
• Heat non stick pan.
• Spread butter on both slices of bread.
• Place one slice of bread, buttered side down in pre-heated pan.
• Put one slice of cheese, onions, chicken breast, one slice of cheese and then the remaining slice of bread with the buttered side up.
• Continue to cook until bread on bottom is brown and toasty.
• Turn the entire sandwich and toast the other side and wait for cheese to get melty.
• SLice in half and enjoy.

Steps:

• Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside.
• Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside.
• Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.

Steps:

• Heat grapeseed oil in a large skillet over medium heat; saute onion until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl, reserving the oil in the skillet.
• Lightly brush each bread slice with grapeseed oil from the skillet and season with salt and pepper. Arrange half the bread slices, oil-side down, in the skillet. Top each bread slice with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, and onion; top with remaining bread slices, oil-side up.
• Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous amount of Parmesan cheese. Place avocado halves, face-up, in muffin cups to stabilize.
• Bake avocados in preheated oven until cheese is melted, 8 to 10 minutes.

Steps:

• Top bread or fill pitta with mayonnaise and chicken then add avocado, lemon, red onion, coriander and cherry tomatoes.

Steps:

• Using a meat mallet, or the bottom of a small heavy saucepan, flatten the chicken breast halves to 1/4-inch thickness.
• In a bowl, combine the cornstarch, cumin, garlic powder, salt and pepper.
• Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal.
• Heat the butter in a skillet over medium heat, and brown the chicken lightly on both sides (do not over-brown the chicken breasts!).
• Place the chicken in a shallow baking dish, and top with the avocado slices.
• Top with the grated cheese.
• Bake in a 350 degree oven for 15 minutes, or until the chicken is done, and the cheese has melted.
• Serve with a dollop of sour cream and chopped green onions-- DELICIOUS!

Steps:

• Preheat oven to 400°F Cook bacon in the oven on a baking sheet with sides, turning strips over once, 12 minutes, or until crisp. Drain on paper towel.
• Place half the cheddar cheese on half the bread slices. Neatly arrange tomato slices, bacon strips, and avocado slices on top of cheese, then top with remaining cheese slices and bread.
• Heat 2 large heavy skillets or a griddle over medium-low heat. Carefully spread both sides of each sandwich with butter. Grill sandwiches, pressing down frequently with the back of a spatula, until bread is crisp and toasted to an even golden color and cheese is melted, about 2 minutes per side. Serve immediately, cutting sandwiches diagonally into halves.

Steps:

• Preheat oven to 325 degrees F.
• Combine the cornstarch, cumin, and garlic salt in a shallow dish and set aside.
• Beat the egg along with the water and place in a shallow dish.
• Put the cornmeal in a shallow dish.
• Coat the chicken in the cornstarch mix, followed by the egg mixture, and finally coat with the cornmeal.
• Heat the oil in a skillet over medium-high heat and place the chicken in it in a single layer, cooking about 4 minutes on each side.
• Remove the chicken from the skillet and place in a shallow baking dish.
• Cut the avocado in half (removing the pit of course), and then cut into quarters.
• Finally cut the avocados into slices about 1/4-1/2 inch wide (I like to have at least 3 slices for each chicken breast.) Place the avocado slices over the chicken and then sprinkle the cheese evenly over the chicken.
• Bake for about 15 minutes or until the cheese is well melted.
• Serve each piece with about a tsp of sour cream on top and sprinkled with the chopped scallions and bell peppers.

Steps:

• Heat the grill. Line a grill pan with foil and place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
• Divide the guacamole between the 2 slices rye bread, spreading it evenly. Arrange 4 slices of tomato on each sandwich, and top with the Cajun grilled halloumi slices. Finish with a squeeze of lime and some ground black pepper.