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Alfredo

Alfredo Martell

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Recipe

Marinaded Chicken Breasts and Guacamole

20h
Half
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This recipe has a good spicy flavor to use as an input and have a very good image.
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Ingredients

4 portions
  • 1 lemon
  • 2 teaspoons olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon bee honey
  • 1 teaspoon Cayenne pepper
  • 2 cloves garlic
  • 1 teaspoon paprika, or paprika
  • 4 chicken breasts, without honey
  • 2 avocados
  • 1 tomtato
  • 1 onion
  • 2 serrano peppers
  • 1 pinch salt
  • 1 pinch black pepper
  • 3 dried chile de árbol peppers

Preparation

For marinating put lemon peel rind, olive oil, red wine vinegar, honey, cayenne pepper, garlic, paprika and dried tree chilli in a bowl, season with salt and pepper.
Cut the chicken breasts into small strips, mix with the marinade and cover frequently so that the mixture is well impregnated.
To make the guacamole cut both avocados, remove the seed from the center, remove all the pulp with a spoon or fork and put in a bowl, add the tomato, onion, sliced ​​serrano chiles and season. Grind with a fork, add lemon juice and a little olive oil and mix well.
To finish the breasts you have to eliminate the excess of marinade with a spoon, heat olive oil in a pan and fry for about two minutes on each side of the strips.

PRESENTATION

Serve the guacamole on top of lettuce leaves and top with the previously marinated and fried breasts.

TIPS

It is excellent with a young Chardonnay or light beer as a companion.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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