California Chicken

Here's a simple recipe to make when you don't feel like cooking or the weather is hot. It does take about 30 minutes to make, but it's easy, and it gives you time to prepare the rest of the meal or wash up some of the dishes.

CALIFORNIA CHICKEN

4 skinless, boneless chicken breast

1 teaspoon olive oil

1/2 teaspoon onion powder

1 pinch salt

1 pinch ground black pepper

2 avacados, peeled, pitted and sliced

2 ripe tomatoes, sliced

1 (8 ounce) package Monterey Jack cheese, cut into 10 slices

1. Preheat oven to 350 degrees.

2. Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.

3. Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10-15 minutews, until cheese melts. remove from oven, add 2 to 3 slices of avacado on top of each breast, and serve immediately.

Tim's Notes: You can do this to order very easily. I make one breast at a time for my dinner, or you could do two three, or six. How many you need. Just sprinkle each breast with salt, pepper and onion powder. Cook 7 1/2 minutes, flip over and add a little more salt, pepper and onion powder. Cook for another 7 1/2 minutes. Top with tomato, cheese, and bake for about 8 minutes for the cheese to melt. I figure half of a small avacado for each breast, and one tomato per two breasts. I also like to sprinkle the chicken with a little smoked Spanish paprika.