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Chicken Stuffed Avocados HT HD 40mins Serves 4 Hot Leftovers Poultry Alcohol Vegetables Fruit Hors d'oeuvre Appetizer Starter Eggless
Ingredients: 2 Avocado Pears 2 tbsp Lemon Juice 1 teasp Dry Sherry 25g/1 oz Butter 25g/1 oz Plain Flour 120ml/4 fl.oz. Chicken Stock 2 tbsp Parmesan Cheese 4 tbsp Single Cream 175g/6 oz Cooked (leftover) Chicken, diced Paprika
Instructions
1. 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.
2. Preheat the oven to 200C, 400F, Gas mark 6 and grease a shallow ovenproof dish.
3. 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.
4. Add 1 tbsp of the Parmesan cheese, the cream and the avocado mixture to the sauce and whisk well. Then stir in the chicken.
5. 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. Serve immediately.
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