Recipe courtesy George Stella’s “Real Food Real Easy” Cookbook
Prep Time 15 mins / Serves 4
Shopping List 2 cups cooked chicken, shredded 2⁄3 cup sour cream 3 tablespoons chunky salsa 1 tablespoon fresh chopped cilantro 1 teaspoon lime juice 2 avocados
1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
3. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.
George’s Tips | When shopping, look for a chunky salsa without any added sugar or corn syrup in the ingredients list. I've found that Pace’s Chunky Salsa does not add sugar and they should be readily available in any grocery store.
Variation | Give the salad more texture by adding 2 tablespoons of diced green bell pepper or a few teaspoons of diced jalapeño pepper, if you like spice. You can also serve topped with shredded Cheddar jack cheese and chopped bacon for even more great flavors!
1/2 cup parmesan cheese, grated or shaved, divided
1 teaspoon minced garlic
2 tablespoons fresh Italian parsley, chopped, divided
1/2 teaspoon salt
Fresh ground pepper, to taste
3 thick or 6 thin boneless, skinless chicken breasts
1 cup prepared marinara sauce
1/2 cup mozzarella cheese, shredded
Preheat oven to 350 degrees. Coat a 13″ x 9″ pan with cooking spray.
If using thick chicken breasts, slice into each breast at it’s thickest point and continue the cut all the way through, creating two evenly sized rectangular pieces. Repeat with remaining pieces of chicken. Set aside.
In a medium bowl combine egg, ricotta, 1/4 cup grated or shaved Parmesan, garlic, pepperoni, salt, pepper to taste, and 1 tablespoon chopped Italian parsley. Mix well.
Place about 2 tablespoons of the ricotta filling on the short end of a chicken breast. Gently roll the chicken over the filling and place it, seam side down, in the prepared pan. Repeat with remaining chicken breasts. Pour the marinara sauce evenly over each piece of stuffed chicken. Top with mozzarella, 1/4 cup Parmesan, and remaining 1 tablespoon of chopped Italian parsley.
Cover pan with foil and bake for 35 minutes. Remove foil and bake another 10 minutes or until no pink remains when you cut into chicken.