Ingredients
3 tablespoons butter, divided
2 teaspoons Mexican seasoning blend, divided
2 teaspoons garlic salt, divided
1/2 cup coarsely broken or chopped California walnut halves
4 small chicken breasts, boneless and skinless
2 tablespoons lime juice
1 avocado, peeled, pitted and diced
Cilantro seasoned rice and fresh pico de gallo and (optional toppings)
Preparations:
- In a large skillet melt 1 tablespoon butter. Add 1/2 teaspoon of the Mexican seasoning blend and 1/2 teaspoon garlic salt to butter, and stir in walnuts. Cook over medium heat for 5 minutes or until toasty, stirring frequently. Remove from skillet.
- In the same skillet melt remaining butter over medium heat. Add remaining seasoning blend and garlic salt. Add chicken and turn to coat both sides with butter. Cook for 5 minutes on each side until cooked through. Add lime juice to skillet and cook a few minutes more. Top with avocado.
- Serve chicken over rice and top with pico de gallo, if desired.
