Prep Time: 7 minutes
Total Time: 20 minutes
Makes 4 servings
1 Hass avocado
1 small tomato, chopped
1 tablespoon shredded fresh basil
2 teaspoons fresh lemon juice
1/4 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
2 boneless, skinless chicken breast halves
1 teaspoon canola oil
2 slices natural turkey bacon, chopped
2 tablespoons fat-free reduced-sodium chicken broth or water
1. Halve and pit the avocado and scoop the flesh into a bowl. Mash the avocado with a fork. Add the tomato, basil, lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Stir to combine and set aside.
2. Halve each chicken breast horizontally by cutting parallel to the work surface. Pound lightly to an even thickness and season with the remaining 1/8 teaspoon salt and the remaining 1/8 teaspoon pepper.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes per side, or until no longer pink and the juices run clear. Transfer to a plate and set aside.
4. Reduce the heat to medium. Add the bacon and cook, stirring occasionally, for 4 to 5 minutes, or until the bacon is crisp. Transfer to a plate and set aside.
5. Return the skillet to medium heat. Add the broth or water and cook, scraping up any browned bits from the bottom of the pan, until the mixture boils and reduces slightly.
6. Serve the cutlets topped with the reserved avocado mixture and bacon bits. Drizzle with the pan juices.
Per serving: 219 calories, 29 g protein, 4 g carbohydrates, 10 g fat, 2 g saturated fat, 3 g fiber, 362 mg sodium