Chicken breast gratinated with avocado and cheese

Ingredients for 3 servings:

• 2 avocados, ripe
• 1 spring onion(s) (young onion)
• 3 chicken breasts
• 1 pinch of coriander
• 1 pinch(s) of salt and pepper
• 80 g mountain cheese or Parmesan or mozzarella
• 1 dash of olive oil
• ⅛ liter beef broth
• 6 cl cream
• 1 shot of brandy
• 1 dash of lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

Put the avocado, olive oil, coriander, salt, pepper, and lemon juice in a bowl and mix well with a fork; there should still be small pieces of avocado left. Set the bowl aside. Wash and trim the chicken breasts, season with salt and pepper, and cut them in half with a butterfly cut. You don’t have to do this, but it’s quicker and you don’t end up with a 5cm thick dish that’s awkward to cut. Brown the meat well in a pan. Remove it from the pan and place it in a baking dish. Now spread the meat with the avocado mixture and sprinkle with the cheese. Place it in the oven and bake briefly at around 200°C until the cheese has melted. Deglaze the meat with a dash of brandy and a little beef broth, and stir in the cream. This goes well with rice; I use risotto.