Pollo Verde

1 cup all-purpose flour

1 TBS fresh ground black pepper

1 tsp salt

1 TBS cayenne pepper

2 tsp onion powder

* Mix all above ingredients in a large medium bowl

2 boneless, skinless chicken breasts

1 cup shredded Monterey Jack cheese

6 TBS avocado salsa (see recipe below)

1 avocado, sliced

4 TBS scallions, sliced

*Place flour mixture in a large Ziploc bag. Place one chicken breast at a time into the flour mixture, seal the bag and pound out until thin. In a large sauté pan, heat ~2 TBS canola oil. Place chicken breasts in pan over medium heat & cook until cooked through and browned on each side. Remove from heat and place on an oven proof dish or pan. Sprinkle ½ cup of the Monterey Jack cheese on top of each breast and place under the broiler to melt the cheese. Remove from the oven and top with 3 TBS avocado salsa, avocado slices and sliced scallions. Serve immediately with refried beans and rice.

AVOCADO SALSA

2 ripe avocados

4 tomatillos, husks removed

¼ cup cilantro leaves, chopped

½ cup green onions, sliced

1 TBS fresh lemon juice

1 jalapeno. seeded

1 tsp salt

1 large garlic clove

½ small onion

*Scoop out avocado from skin and set aside. Remove tomatillos from husks and cut into squares. Coarsely chop green onions. Place all ingredients into a food processor & pulse @2 second intervals until slightly chunky.