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Chicken Stuffed Avocados      HT  HD    40mins

Serves 4     Hot   Leftovers Poultry  Alcohol  Vegetables  Fruit  Hors d'oeuvre  Appetizer    Starter    Eggless



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





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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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