Chicken Stuffed Avocados HT HD
4 Hot Leftovers Poultry
Alcohol Vegetables Fruit Hors d'oeuvre Appetizer
tbsp Lemon Juice
teasp Dry Sherry
oz Plain Flour
fl.oz. Chicken Stock
tbsp Parmesan Cheese
tbsp Single Cream
oz Cooked (leftover) Chicken, diced
Cut the avocados lengthways, remove the stone and scoop out the flesh into a
bowl and reserve the skins. Add the lemon juice and
sherry and mash well.
Preheat the oven to 200C, 400F, Gas mark 6 and grease a shallow ovenproof dish.
Melt the butter in a pan, add the flour and cook for 1-2 minutes, stirring.
Gradually mix in the stock, little by little stirring
all the time. Bring to the boil and cook for
2-4 minutes until the sauce thickens. Cool slightly.
Add 1 tbsp of the Parmesan cheese, the cream and the avocado mixture to the
sauce and whisk well. Then stir in the chicken.
Pile the avocado mixture into the skins and place in the ovenproof dish. Sprinkle
with the remaining parmesan and paprika and bake in the oven for 15 minutes.
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