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1
Pound out the chicken breasts to tenderize, but do not demolish them because the next step would be hard to do if they have holes in them.
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2
:)
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3
Butterfly the chicken breasts so that they are still connected on one long side, but can open up to be stuffed with ingredients and goodness.
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4
Lightly sprinkle the inside of the chicken breasts with garlic salt (just a pinch on each one) and liquid smoke.
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5
(Just a few drops of liquid smoke per breast should do it.
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6
If you put too much, it can have a bitter taste.)
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7
Take your jalapeno and cut out the seeds and veins inside.
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8
Cut the Jalapeno into matchstick sized pieces and place 4 or 5 of these pieces in the inside of the chicken breast.
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9
(you want to make sure that you get at least a little bit in each bite.
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10
You can add more or less to your taste.
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11
Sprinkle 1/4 of a cup of the mexican cheese on the inside of each of the chicken breasts and fold the top of the breast over all of the inside ingredients.
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12
Lightly sprinkle the top of the chicken breast with garlic salt (just a pinch on each one).
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13
Bake in a 350 degrees F oven for 30 minutes or until chicken is cooked through.
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14
At the very end, take the chicken out, switch your oven to low broil and sprinkle the tops of the chicken breasts with the remaining cheese to cover the tops.
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15
Place under the broiler until the cheese is melted.
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16
(this should happen quickly)
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17
To Make the Cilantro Cream Sauce: put the sour cream and cilantro into a food processor to combine.
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18
the cilantro should chop up into little pieces and blend nicely with the sour cream.
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19
Set aside and wait for the chicken to cook.
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20
When your chicken is done, it is time to plate the dish.
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21
Slice your avacado so that you have slices lining the top over the melted cheese.
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22
Pour the cilantro cream sauce over the avacado slices and serve immediately.
