Peters Whole Roasted Avocado Chicken Recipes

Steps:

• Preheat oven to 180C/350°F.
• Line a roasting pan with foil (makes for easier clean-up).
• Rinse and pat dry the chicken. Sit the chicken in the pan and season with salt and pepper.
• Cut the avocados in half, remove the stones and scoop out the flesh with a spoon into a bowl.
• Roughly mash the avocado so that you still have some small chunks. Add the remaining stuffing ingredients, mix together and taste for seasoning.
• Stuff the mixture between the skin and flesh as best you can all over the chicken. It's OK if some is sticking out.
• Mix the ingredients for the coating and drizzle or brush the honey mixture all over the chicken skin.
• Bake the chicken for 1 1/2 to 2 hours, depending on its size, basting occasionally with any juices in the pan or with any leftover honey mixture.
• Remove from oven when done and allow to rest 5-10 minutes before carving.

Steps:

• Prepare an outdoor grill or a grill pan for medium heat.
• Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
• Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
• Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
• Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.

Steps:

• Remove the skin from the chicken breasts& pound the fillets to flatten them slightly.
• Grill or fry the fillets until they are cooked, set aside.
• Heat the butter in a frying pan& add the garlic& saute.
• Add the cream, chicken powder& chives, stir over low heat until thickened.
• Top the fillets with slices of avocado& brie or camembert& heat under a grill so cheese melts.
• Place fillets on serving plate& pour the cream sauce over the top.

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:

• 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.