South of the Border Chicken Supreme

4 boneless chicken breast halves, skinned

1 ripe avocado, peeled, seeded

2 tbsp finely chopped sweet onion

2 tbsp fresh lemon juice

1/4 tsp salt

1/8 tsp pepper

1 cup prepared mild Mexican Salsa

Greens

Sour Cream

Nacho Chips

Place chicken between waxed paper and pound to 1/4 inch thickness.

In a small bowl, place avocado, mash with a fork. Add onion, lemon juice,

salt and pepper, mix well. Spread 1/4 of avocado mixture on each breast half.

Roll and secure with a wooden pick. In a glass baking dish, spread half of salsa.

Place chicken rolls seam side down in dish. Drizzle with remaining salsa.

Cover with waxed paper. Microwave on high 5-8 minutes, or until chicken is down.

Serve on a bed of fresh greens; garnish with sour cream and surrounded with nacho chips.

You can reduce the fat by replacing the sour cream with a low or no fat substitute.

This is a great low carb recipe, just don't serve the nacho chips!!