Blackened Chicken with Avocado Cream Sauce 

Another long hiatus from blogging but we have returned at last! We’ve still been cooking most of these weeks, and I guess we could say that now we’ve built up a good backlog of dishes to post on slower weeks moving forward. 

This week we enjoyed some blanked chicken breast with an avocado cream sauce served over white rice. We prepared our chicken breast with a generous coating of Old Bay blackening season mix and seared it in a cast iron grill pan before moving it to the oven to finish off. The sauce was prepared in the food processor as directed in the link that follows. 

The chicken breast tasted as either of us might have expected going in, which seems like a good thing. The sauce was a pleasant surprise even knowing how much we both enjoy avocado. Tasting the sauce on its own showed it to have a rather mild (i.e. bland) flavoring, but paired with the chicken it went very well. We could see this working well as a dip or sandwich spread too. Considering that along with the simplicity in preparation and we can chalk this one up as a winner. 

This week also saw us make a pineapple coconut cake of our own design. We’ll post the recipe for that separately some time soon, but for now we can say it was quite tasty. 


Blackened Chicken with Avocado Cream Sauce 


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