Chicken Avocado Suiza is a delicious pan seared chicken breast topped with melted cheese, creamy avocado and a fragrant roasted tomatillo sauce. This recipe was inspired by the flavors of one of my favorite Mexican comfort meals, chicken enchiladas Suizas. I love them so much that I’ve been known to eat them for breakfast while on vacation in the Yucatán. The enchiladas are a good meal anytime of the day but very filling.
I’ve been trying to lose a few pounds and wanted something lighter in calories and carbs but with similar flavors. I eliminated the tortillas, pan seared the chicken breasts and topped them with cheese, avocados and tomatillo sauce. I was pleased with the healthier result and thought I would share my recipe for Chicken Avocado Suiza.
Chicken Avocado Suiza
Recipe serves two, adjust accordingly
Preheat oven to 325 degrees
- 2 boneless, skinless chicken breasts, pounded to even thickness
- salt and pepper to taste
- 1/4 tsp. cumin
- 1/4 tsp. garlic powder
- 2 to 3 Tbsp. olive oil, divided
- juice of half a lime
- flour for dusting (I use Wondra)
- 1/4 c. white wine
- 1/4 c. chicken stock
- 1/2 c. tomatillo salsa* (Recipe found below)
- 1/2 c. shredded cheese, swiss, Monterey jack or other good melting cheese
- 1 avocado, peeled, pitted and sliced
- chopped cilantro for garnish (optional)
*If you don’t want to take the time to make the salsa verde, there are some good jarred versions in the salsa or Mexican food section of your grocery store. Santa Clara or Rick Bayless roasted tomatillo sauces are both very good.
Season chicken with salt, pepper, cumin and garlic powder. Drizzle with 1 Tbsp. oil and lime juice, turn to coat the chicken and let marinate for thirty minutes. Pat breasts dry with paper towel and sprinkle each side with flour, dusting off any excess.
Heat 1 to 2 Tbsp. oil in a ovenproof sauté pan, add the chicken breasts and cook on medium high heat until golden, about 3 minutes per side, depending on thickness. Top each breast with shredded cheese and place in the oven for 3 or 4 minutes for the cheese to melt. Remove from the oven, place on a plate and keep warm.
Add the wine to the sauté pan and deglaze, scraping up any browned bits. Cook until starting to reduce, add chicken stock and salsa. Cook until reduced to a sauce like consistency. Taste for additional seasoning, if necessary. To serve, top the chicken breasts with sliced avocado, drizzle with tomatillo sauce, garnish with cilantro.
Roasted Tomatillo Salsa/Charred Salsa Verde
- 4 tomatillos, papery skin removed, and halved
- 1 onion, quartered
- 2 Serrano chilies, halved and seeded
- 2 large garlic cloves
- a handful of cilantro, thick stems removed
- 1/4 c. water
- 1/2 tsp. salt and pepper
- 1 Tbsp. olive oil
Place onions, chilies and garlic cloves on a foil lined baking sheet and place 4 inches under the broiler and cook until softened and starting to get a few black spots, about 5 minutes, stir and cook for another 3 to 5 minutes. When cooked, place in a food processor with the water and oil, blend until a salsa consistency. Season with salt and pepper.
If you visit Mexico, you will notice that almost every meal is accompanied by avocado in some form or the other. Instead of using it as a side, I decided to feature this healthy, creamy fruit as one of the main ingredients with the chicken. The dish I created was flavorful and much lighter in calories and carbs than enchiladas Suiza which are typically made of corn tortillas wrapped around a chicken filling, topped with salsa verde, and covered with swiss cheese and baked, then sprinkled with queso fresco. I served the chicken with a lettuce and tomato salad but if you are not watching calories like I am, you could also serve it with sour cream, rice and refried beans on the side. This meal would be perfect for Cinco de Mayo at the beginning of May.