ICBC- Anchovies

Green Goddess Dressing

So, do you know what happens when you don't blog about what you cook right away?

You lose the recipe. You can't find it online. And you're only sure of what was in your dish by the color.

Hm.

Doesn't matter anyway. Everyone thought it was runny guacamole anyway...

I think it was avocado, sour cream, anchovy paste, water, something something....

Cayenne-Rubbed Chicken with Avocado Salsa

Coarse salt and ground pepper

1/4 teaspoon Cayenne Pepper

4 boneless skinless Chicken breasts

2 tablespoons EVOO

1 medium Red Onion, finely diced

2 tablespoons Lime Juice

1 Hass Avocado pitted and cut into chunks

1. In a small bowl combine 1 teaspoon salt, 1/4 teaspoon pepper and Cayenne. Rub on chicken.

2. In a large skillet, heat EVOO over a medium heat. Add chicken and cook 8-10 minutes, until done.

3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold in avocado. Salt and pepper to taste. Serve over chicken.

---Review---

This is a go to meal for B and I. Usually we serve it with Mac and Cheese, but in an effort to eat better, we served it this time with a spring salad (I say Balsamic Vinaigrette is best) and pasta (with lots of spices that B added randomly). 

This is a good spring time recipe. I think it would go great on a porch with a Sangria.