Baked Chicken with Tomato, Avocado, and Bacon Dressing
from Chef Roberto Santibanez, Fonda
Preparation Time: 30 minutes
Yield: 4 Servings
Note : If you are short on time, the dressing is a great way to dress up a rotisserie chicken
4 large pieces of boneless, skinless chicken breast (about 2 lbs)
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
3 slices of bacon, cut crosswise into 1/2-inch strips
1-1/2 cups diced fresh tomatoes
2 tablespoons shallots
3 tablespoons sherry vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 fully ripened avocado from Mexico, pitted, peeled and cubed
Preheat oven to 450°F. Season chicken breasts with salt and pepper and rub with olive oil. On shallow baking pan, arrange chicken breasts and bake for 15-20 minutes, turning once until cooked through.
In small skillet, cook bacon over medium heat until crisp, stirring periodically. To drain, transfer bacon to paper towels. In medium bowl, stir together tomatoes, shallots, sherry vinegar, olive oil, salt and pepper; let stand for 10 minutes, allowing tomatoes to give off water. Gently stir in bacon and avocado. To serve, spoon equal amounts of dressing over each chicken breast.
