Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Brie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 (3.5 ounce) brie
- 3 large California avocados
- 1/3 Cups shredded basil, divided
- 6 bone-in chicken breast halves
- ½ tsp salt
- ½ tsp pepper
- 1 Cup chicken broth
- 2 garlic cloves
- 2 Tbsp olive oil
- 2 Tbsp lemon juice.
- =
Directions
Remove rind from brie, and chop cheese.
Mash 2 avocados with a fork; stir in cheese and 2 tablespoons basil.
Sprinkle chicken with salt and pepper; loosen skin from chicken breasts without detaching it; spread avocado mixture evenly beneath skin.
Prepare a hot fire by piling charcoal or lava rocks on one side in a WEBER Charcoal or Gas Barbecue, leaving other side empty
Arrange chicken, skin side up over empty side and grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 45 minutes or until chicken is done. (Do not turn chicken.
Process remaining avocado, remaining basil, broth, and next 3 ingredients in a blender until smooth, stopping to scrape down sides. Serve with chicken.
Makes 6 servings.