Avocados from Mexico

From: Chef Rick Bayless, cookbook author, host of “Mexico—One Plate at a Time” and chef of Topolobambo and Frontera Grill, Chicago. Yield: 4 servings.

1 16-oz. jar Frontera Tomatillo Salsa
2 Tbsp. olive oil, divided
4 boneless, skinless chicken breast halves, pounded to about 1” thick
1/3 cup chicken broth
1 avocado, halved, pitted, peeled and diced
¼ tsp. salt
as needed for garnish, chopped fresh cilantro

In baking dish, mix together ¼ cup of salsa with 1 Tbsp. oil. Add chicken and turn to coat. Cover and refrigerate 2 to 3 hours, if time permits. Prepare a charcoal grill or heat a gas grill to medium-hot. In a large skillet, heat remaining 1 Tbsp. oil. Add remaining salsa; stir 5 minutes to concentrate slightly. Add broth; boil gently until thick enough to coat a spoon, about 10 minutes. Remove from heat; add avocado. Remove chicken from marinade; sprinkle with salt; grill 8 inches from medium-hot coals, turning once, until seared and cooked through, about 8 minutes. To serve, spoon sauce onto 4 plates; top with chicken and garnish with cilantro.