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Recipe Name: Avocado And Chicken Ring Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 10

A little butter, for
6 Chicken breasts, cooked
boned and cubed
250 Gram(s) Soft cream cheese, 8oz
300 Double cream, 1/2 pint
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Ground black pepper
4 Ripe avocados
2 Ripe tomatoes, skinned and
2 Green chillies
1 Onion, chopped finely
2 Tablespoon(s) Olive oil
1 Lime or lemon, juice of
1 Tablespoon(s) Mayonnaise
25 Gram(s) Chopped pecan nuts or flaked
almonds 1oz
Butter a 23cm (9-inch) ring mould. Mix the cubed chicken with the
cream cheese, cream and half the salt and pepper. Cut two of the
avocados in half and remove the flesh with a tablespoon. Pure the
avocado flesh, tomatoes, chillies, onion, olive oil and half the lime
or lemon juice in a food processor. Press half the chicken mixture
into the ring mould, spoon on the avocado mixture and then the
remaining chicken mixture. Press with the back of a wooden spoon to
ensure there are no cavities. Cover with cling film and refrigerate
for about 2 hours. Run a spatula round the edge of the dish to loosen
the mixture without breaking it and then invert the mould on to a
serving dish. Halve and mash the remaining avocados with the
mayonnaise and the remaining juice, salt and pepper and cover the
chicken ring with this mixture. Garnish with the chopped pecan nuts or
almonds and serve immediately. Converted by MC_Buster. Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 364
Calories From Fat: 238
Total Fat: 27.5g
Cholesterol: 57.1mg
Sodium: 329.3mg
Potassium: 586.7mg
Carbohydrates: 16.9g
Fiber: 5.5g
Sugar: 6.7g
Protein: 15g

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