Raspberry Vinaigrette Grilled Chicken Breast
Serves
Cooking Mode
4 Boneless skinless chicken breasts
⅓ Raspberry Vinaigrette
1 Dried sage
1 Pure olive oil
4 Small tortillas
1 Avocado
0 Juice of half a lime
1 Garlic, minced
0 Hot sauce to taste
4 Boneless skinless chicken breasts
⅓ Raspberry Vinaigrette
1 Dried sage
1 Pure olive oil
4 Small tortillas
1 Avocado
0 Juice of half a lime
1 Garlic, minced
0 Hot sauce to taste
Directions
1Preheat oven to 375° F (190° C).
2In a bowl toss to coat chicken breasts, half the dressing and dried sage. Allow to marinate up to 30 minutes. Place in an oven proof pan and roast in preheated oven until done through brushing with remaining vinaigrette half way, about 25 minutes.
3Meanwhile brush tortillas with olive oil and press them into a muffin tin to form a bowl. Place in the oven to crisp up and brown a little, about 5 minutes. Allow to cool.
4Cut avocado in half and scoop out flesh.
5Mash together with the lime and garlic to make a puree.
6To serve place a quarter of the avocado puree across the plate. Place the tortilla cup on the sauce and then slice the chick breast in three slices and serve in the cup. Note: you could add some salad to the cup as a base and drizzle with more dressing.
Disclaimer
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Personal Note
Personal Note
