All of you have this recipie in the recipies I gave you a few months ago, but I made some slight changes to this one. I made this the other night and it is a great summer dish! Especially if you have home grown tomatoes, YUM!!
6 Skinless, boneless chicken breast halves
1 tsp olive oil
2 cloves garlic
¼ tsp garlic salt (to taste)
pinch ground black pepper
1 avocado, sliced
2 ripe tomatoes, sliced
6 slices of Monterey Jack cheese sliced really thin
Preheat oven to 350 degrees.
Warm oil in skillet and add garlic. Add chicken, garlic salt, and black pepper. Cook for about 10-15 minutes or until almost done.
Place chicken on a cookie sheet and top each chicken breast with 2 slices of tomatoes and a slice of cheese. Place in oven for 10 –15 minutes, until cheese melts. Remove from oven, add sliced avocado and serve immediately.
3 comments:
We had this for dinner tonight, it was very good! Trevor wished I would have made more. I added extra garlic and used provolone instead of monterey jack (saved me a trip to the store! This will definitely be a summer staple - it was so easy and so fresh-tasting.
I served this to my entire visiting family and they all loved it. Similar variations to before, and it was just delicious!
I'm glad you like this recipe Holly. It's one of our favorites for sure! I'll have to try it with Provolone.
Post a Comment