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🍳 Crispy Chicken Toast with Avocado Cream

351 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken breast fillet (2 chicken breast fillets)
• 2 tbsp olive oil
• 1 lemon (juice)
• salt
• pepper
• 2 spring onions
• 2 sprigs parsley
• 1 ripe avocado (200 g)
• 2 tbsp sour cream
• 4 slices whole wheat toast
• 1 ball mozzarella (125 g; 40% fat in dry matter)
• 1 box garden cress

Instructions

1. 1. Rinse the chicken breast fillet under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Fry the fillet in olive oil until golden brown on all sides.
4. 4. Let the meat cool down briefly.
5. 5. Cut the cooked meat into small cubes.
6. 6. Rinse the lemon with hot water and dry it.
7. 7. Cut the lemon in half.
8. 8. Squeeze the lemon juice over the chicken cubes.
9. 9. Season the meat with salt and pepper.
10. 10. Mix everything well together.
11. 11. Wash and clean the spring onions.
12. 12. Cut the spring onions into fine rings.
13. 13. Wash the parsley and shake it dry.
14. 14. Finely chop the parsley.
15. 15. Peel the avocado and cut it in half.
16. 16. Remove the pit of the avocado.
17. 17. Cut one half of the avocado into small cubes.
18. 18. Puree the other half of the avocado with crème fraîche.
19. 19. Stir the spring onions into the avocado cream.
20. 20. Stir the chopped parsley into the avocado cream.
21. 21. Stir the avocado cubes into the avocado cream.
22. 22. Season the avocado mixture with lemon juice, salt, and pepper.
23. 23. Toast the bread in the toaster.
24. 24. Spread the avocado mixture onto the toast slices.
25. 25. Top the toast slices with the chicken cubes.
26. 26. Finely chop the mozzarella.
27. 27. Sprinkle the mozzarella over the toasts.
28. 28. Preheat the oven to 200 °C (fan 180 °C or gas mark 3).
29. 29. Bake the toasts in the oven until the cheese has melted.
30. 30. Garnish the finished toast with cress.
31. 31. Serve the chicken breast toast.

Nutrition per serving

• kcal: 351
• Protein: 26 g · Fett/Fat: 22 g · Carbs: 12 g