Lately I have been trying to improve my “plating” as the fancy chefs would say.
You know when it actually looks pretty on the plate as well as tasting good too.
So recently when I presented this dish to my husband, I was particularly pleased to hear him say “this looks like a restaurant dish!”
This dish was result of avocados being on sale ($1 each!) and having tons of cilantro hanging around from another recipe as well as defrosted chicken breasts begging for interest.
I cut big pockets in each chicken breast (they happen to be really huge ones) and stuffed them with a combination of a few things I had on hand:
6 “skinny” pork sausage (looks like breakfast style but they are not that flavor) removed from their casing.
12 dried apricots, diced small – I did not soak them first.
Mix all of that together and stuff inside the chicken pocket. Place the stuffed breast on a lightly sprayed baking sheet and sprinkle on top a little more of the spice rub. Bake at 375 degrees for 40 mins or so until chicken reaches proper temperature. (165 degrees F)
I “basted” the breast with the juice/fat that the sausage filling let out as it cooks to keep things moist up top.
I served this with rice fancied up with cilantro and diced red bell pepper and of course the avocados simply sliced.