- 2 tablespoons [30 g] butter
- 3 tablespoons [26.25 g] flour
- 1 cup [250 mL] milk
- 1/2 teaspoon [2.5 teaspoons] salt
- 1/4 teaspoon [1 mL] Cayenne pepper
- 1 tablespoon [15 g] butter
- 1 tablespoon [15 mL tablespoon] minced sweet red pepper
- 3 tablespoons [45 mL] freshly minced mushrooms
- 1 teaspoon [5 mL] freshly minced tarragon
- 1 1/2 cups [375 mL] fine strips cooked chicken
- 3 avocados
- Juice of 1 lemon
- 1 cup [250 mL] hot water
- 2 tablespoons [30 mL] breadcrumbs
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- Into a non-stick casserole, melt 2 tablespoons [30 g] butter.
- Well stir in flour.
- Pour in milk; thoroughly mix, salt and sprinkle with Cayenne pepper.
- Bring to a boil; leave white sauce to simmer for 3 minutes.
- Into a frypan, melt remaining [1 tablespoon / 15 g] butter.
- Soften together minced sweet red pepper and mushrooms, covered over low heat.
- Meanwhile, preheat oven to 350°F [180°C].
- Mix softened minced sweet red pepper and mushrooms, tarragon and coked chicken strips into sauce.
- Half avocados lengthwise, remove stones and delicately remove avocado meat, being careful not to cut through the peel.
- Brush avocado meat halves inside out with lemon juice.
- Cut avocado meat into tiny cubes; mix into sauce.
- Stuff avocado peels with sauce.
- Arrange stuffed avocado halves into an oven-safe dish; pour hot water into dish.
- Sprinkle stuffed avocados with breadcrumbs.
- Bake into preheated oven, for 10 minutes.
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