Avocado Cream Sauce with Bacon-wrapped Chicken
Avocado, creamy sauce, chicken... hmmmmm...
I also baked some sweet potato which we had with sour cream, and made some cauliflower mash. I messed up the cauliflower mash because I had put in too much parsley and milk and the parsley was too overpowering, hence the green. I am lucky to have a backyard though because the parsley, chives, lemon and cauliflower were from our backyard. Guaranteed freshness!
Ingredients:
2 avocados
1 can coconut cream
1 can coconut cream
1 lemon, optional
3 tbsp coconut oil
salt
pepper
dried herbs (I used chives and parsley)
sesame oil
bacon
salt
pepper
coconut oil
- Blend the avocado, coconut cream, lemon juice, coconut oil, herbs, salt and pepper in a food processor or blender. Flavour the paste to your liking.
- Coat the chicken with sesame oil, salt and pepper.
- Bake the chicken wings in the oven at 180C for 45 minutes.
- Wrap the chicken breasts with strips of bacon and use a toothpick to hold the bacon in place.
- In a frying pan, add a tbsp of coconut oil and fry the bacon-wrapped chicken for about 5 minutes on each side or until the bacon and chicken turns golden brown.
- Place the chicken in the oven for 30 minutes or until cooked.
- In the same pan that you cooked the bacon and chicken breast in, heat up the avocado sauce. You don't have to, but I like to infuse the bacon fat into the avocado sauce.
- Serve the avocado sauce with the cooked chicken!
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