Ingredients
- Marinade:
- 1 ea. medium chicken
- 1/2 c. lemon juice
- 3 ea. cloves of garlic, finely chopped
- 1 t. fresh oregano, chopped
- Salt and pepper to taste
- Dish:
- 2 ea. tomatoes, peeled and sliced
- 1 ea. Avocados From Mexico, sliced
- 1/2 ea. onion
- 1/2 ea. red pepper
- 6 T. soda crackers
- 1/4 c. vegetable oil
- 1/4 c. mozzarella cheese, grated
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Instructions
- Prepare oven. Preheat the oven to 350°F.
- Prepare chicken. Clean the chicken and cut it into 4 parts. Place chicken and marinade with the garlic, juice of lemon, oregano, salt and pepper to taste in an ovenproof dish.
- In a pan, heat oil at medium heat. Let oil sizzle and put chicken into pan, skin side down. Let the chicken cook until the fat has rendered, approximately 5-7 minutes, and the skin is deep golden brown and crisp; Flip chicken and cook for another 5-7 minutes on medium-low heat. Remove chicken from pan and place on pan. Evenly distribute tomato, onion, red pepper, crackers and cheese over the chicken pieces.
- Finish cooking in the oven approximately 30 minutes until chicken is done or until chicken reaches an internal temperature of 165°F and the sauce is thick.
- To serve, place chicken on 4 plates and top with slices of avocado.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
