My hubby feels that a lot of the meals made here are very bland but then he is used to meals with lots of spices ~ ginger, garlic, anise. That is probably true in a way as I grew up with only salt and pepper as my spices, although after I left home I did spread out to more spices.
I found this recipe from allrecipes.com by doing their ingredient search. I had some avocados to use up and tomatoes. I also read the comments that were added and this is what I came up with. I think the spices complimented the chicken and vegetables.
Avocado Tomato Chicken
Adapted from California Chicken
3-4 chicken breasts
1 tbsp plus 1 tsp olive oil
1 tsp cilantro (dried)
1 tsp rosemary (dried)
salt and pepper to taste
1 -2 avocados (pitted and sliced)
1-2 slices cooked bacon per chicken breast
3-4 tomato slices ~ 1 used one large slice per chicken
Monetary Jack Cheese ( I used shredded cheese and just added enough for taste) *
Pound chicken breast between wax paper until they are flat and approximately the same thickness.
Marinate chicken with 1 tbsp olive oil, cilantro and rosemary for 10 -15 minutes.
Preheat oven to 350 degrees.
In skillet, warm 1 tsp oil, add chicken and cook on medium high heat until brown and just about done. I used my Lodge Cast Iron Skillet for this.
Remove from heat and add *shredded cheese or cheese slices (2-3 slices) to each chicken breast.
Add 1 -2 bacon slices to each chicken breast.
Add 1 tomato slice to each chicken breast. Season with salt and pepper.
Place oven safe skillet into oven and bake for 10-15 minutes until cheese has melted and chicken completely cooked.
Remove from oven and serve immediately with avocado slices onto of chicken.
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