Cooking again

Last week marked my post-birth foray into the culinary arts. Up until that point, my mom, my church, and, in an anti-urban move, the frozen meal section of Costco have supplied our suppers.

The recipe for the inaugural meal came from Seth & Janet's blog. The recipe caught my eye because it contains cayenne, and my husband and I enjoy meals that make you cry. I fudged the recipe by increasing the seasonings and tenderizing the chicken with this handy tool. And, boy, was it YUMMY. Thanks Remsnyders!


Cayenne Rubbed Chicken (with my revisions) Serves 2

Course salt and ground pepper
1/2 teaspoon cayenne pepper
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 medium red onion, finely diced
2 tablespoons fresh lime juice
1 Hass avocado, pitted and cut into chunks
Fresh greens

Directions
Cut chicken breasts in half and pound to ¼ inch thickness. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, and cayenne; rub all over chicken.
In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 5 to 7 minutes per side.
Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Place the chicken on a bed of fresh greens, and pile on the salsa.