I really think I could eat an avocado everyday… they’re cool and refreshing – great on sandwiches, in guacamole, by themselves with salt, in salads, and now… in something you might not have thought of before… in a spicy habanero sauce!

• Two chicken breasts
• 1/2 Haas Avocado
• 3/4 cup of milk (not skim)
• 1/2 cup shredded sharp cheddar
• 5-6 Mozzarella bocconcini sized balls
• 2 Tbs butter
• 2 Tbs flour
• Paprika
• Salt & Pepper
• EVOO
• Habanero sauce
• Lime juice

• Cube chicken into medium sized bits and set aside in a bowl.
• Drizzle a bit of EVOO over chicken.
• Sprinkle paprika, salt and pepper over chicken and set off to the side.
• In a small skillet, on low heat, melt the butter completely and then add flour while whisking to create the rue.
• Once paste begins to form, add 1/4 cup of milk and continue to whisk.
• Cut avocado in half, scoop out fruit with spoon and pulse a few times with a food processor. (If you don’t have one – that’s okay… use the back of a fork to puree the avocado.)
• Add avocado to the skillet and whisk until completely combined.
• Add rest of milk and the shredded cheese and whisk while it melts into sauce.
• After cheese has melted into sauce, check out the consistency. If it’s too thick, add a little extra milk and whisk until it’s the desired consistency.
• Add 5-10 drops of Habanero sauce (depending on how hot you like it!)
• Salt and pepper to taste.
• In a separate skillet toss the chicken, EVOO and spices mix over medium – high heat until browned and cooked throughout. While it’s cooking squirt some lime juice to add extra juiciness.
• Turn oven broiler to low.
• Pour sauce over chicken in skillet and drop Mozzarella balls over the top.
• Sprinkle a bit of paprika on top, and with the oven door open, set the skillet on the top shelf of the open with the plastic handle on the OUTSIDE of the oven.
• Keep a super close eye on the Mozzarella and when it has melted like a margherita pizza – using a oven mitt pull it out.

Serve over pasta or alone with a salad.