Makes 4 servings
4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados – peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package low-fat Monterey Jack cheese, cut into 10 slices
1 Preheat oven to 350 degrees F (175 degrees C).
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 to 15 minutes, until cheese melts.
Remove from oven, add 2 to 3 slices of avocado on top of each
breast, and serve immediately.