I was craving avocado and Mike wanted Buffalo chicken, so I had this crazy idea to have them together. The result was an amazingly spicy/cool and creamy orgasm in your mouth.
Normally for Guacamole I will also add in diced plum tomatoes and red onion but I didn't want any crunch with the melt in your mouth chicken.
Slice the avocado in half, take out the pit and spoon out the meat. Dice the avocado and then mash using a potato masher.. Sprinkle with spices and the juice of the lime. More or less depending on your taste. I actually use a whole lime per avocado because I'm a weirdo like that and it's delicious. Set aside.
Boneless Buffalo Chicken
2 Boneless Skinless Breasts
Franks Red Hot
Split the chicken breasts so you have four pieces. Tenderize them with a mallet and sprinkle each side with salt, pepper and paprika. Why the paprika, I don't know, but I didn't use it one time and it wasn't the same. Trust me. Drizzle a small amount of oil olive into a skillet over medium heat. Put the chicken pieces in the skillet and pour over a half cup of hot sauce. Put a lid on it. The lid makes a huge difference between dry chicken and moist chicken that falls apart. Cook for about 5 minutes per side. It's going to get watery from all the juice from the chicken, so if you like a thicker sauce take off the lid after cooking and allow to simmer for a few more minutes.
Voila, delicious, you're welcome.
Serves 4 and if my math is correct only 6 WW points. Yum.