Ingredients
1 tablespoon butter
2 tablespoons olive oil
4 skinless, boneless, chicken breasts
2 teaspoons blackened seasoning
2 avocados, peeled and pitted
1 tablespoon fresh lime juice
1 small tomato, diced
2 tablespoons finely chopped red onion
garlic powder to taste
salt and pepper to taste
4 slices pepperjack cheese
Preparation
Preheat oven broiler and set the oven rack about 6 inches from heat source.
Rub chicken breasts with blackened seasoning.
Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side or until no longer pink and juices run clear. The outside should be a nice golden brown color.
Scoop the avocados into a bowl, and mash them with the lime juice, garlic powder, salt and pepper. Stir in the tomatos and red onion.
Spoon about 1/4 of guacamole mixture onto each chicken breasts and top with one slice of the pepperjack cheese.
Broil for 2-4 minutes, or until the cheese is melted and bubbly.
