Ingredients
- tablespoon butter
- tablespoons olive oil
- skinless, boneless chicken breast halves
- teaspoons Creole-style seasoning
- avocados, peeled and pitted
- tablespoon fresh lime juice
- small tomato, diced
- tablespoons finely chopped red onion
- garlic powder to taste
- salt and pepper to taste
- slices pepper jack cheese
Instructions
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Step 1
First, I preheat the broiler and set the rack about 6 inches from the heat. Then in a skillet over medium heat, I melt the butter with the olive oil. While that warms up, I season both sides of the chicken breasts with the Creole seasoning, a little garlic powder, salt, and pepper. I pan-fry them for roughly 10 minutes per side—you want them fully cooked with no pink inside and a nice golden brown exterior. Meanwhile, I halve the avocados, scoop them into a bowl, and mash them with the lime juice, diced tomato, red onion, and a pinch more garlic powder and salt. Once the chicken is done, I spoon a generous layer of guacamole onto each breast, place a slice of pepper jack cheese on top, and slide the skillet under the broiler. After just 2 to 4 minutes, the cheese gets perfectly melted and bubbly. Let it rest a moment before serving.