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Avocado stuffed with chicken recipe




Very personable and very dainty dish to taste


While it is easy to cook is more than impressive and original, something that is rare nowadays.

1 teacup cooked chicken breast or cooked and cut into cubes
1/2 tsp cumin powder
1 teaspoon lemon juice
2 tablespoons mayonnaise (homemade or organic)
2 small ripe tomatoes
salt
freshly ground pepper
2 large ripe avocados
chopped parsley for garnish

In a bowl, thoroughly mix the chicken with cumin. Add half the lemon juice and mayonnaise and stir to mix all ingredients thoroughly.
Cut tomatoes in half, remove seeds and cut into small cubes. Season them and put them in a colander to drain the juice (about one hour).
Cut avocados in half and remove seeds. With a spoon remove from the center of each avocado (there was the kernel) Psycha enough to create a cavity about half depth and size in relation to avocados. The Psycha avocados removed cut it into cubes and mix it with the chicken mixture.
Peel avocados and place each half on a plate. Salted light and baste them with the remaining lemon juice. Fill the cavity with the mixture of chicken. On top sprinkle some diced tomato and garnish with the remaining all around each plate. Sprinkle with parsley. If you baste around each avocado with a few drops of scented oil.

Tip:-To take off the plate and your guests choose a wine for Chablis.
-The problem with it is avocado should be ripe, otherwise it is bitter. Usually in the supermarket is just immature, so you should get a few days earlier or to book into a paper bag and put in refrigerator to speed maturation.
-Avocados turn brown when cut. To avoid the tan sprinkle with a little lemon.
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