Filling
1 Avacado
1/2 Small Can of Salsa
4 tbsp of Lemon Juice
1 tbsp of Chipotle Tabasco

4 Chicken breasts, pounded flat

Topping
4 tbsp of Cilantro Paste
4 tbsp of Butter
4 dash of lemon pepper

Smash avacado then mix with salsa. Add lemon juice and tabasco, mixing well. Fill chicken breasts with guacamole. Wrap the chicken around the guac, securing with toothpick if desired. Top each breast with a tbsp of cilantro paste and butter. Sprinkle with lemon pepper.

Cook at 400 degrees for 25-30 minutes or until chicken is done.

4 chicken breasts, thawed, pounded flat and thin.
Artichoke Hearts
Lemon Juice
Basil, Oregano
Olive Oil
4 Tbs Butter
Garlic
8 Slices of Quesadilla cheese (a Mexican cheese, cheap mozarella can be substituted or another dry white cheese such as cottage curds)

Preheat Oven to 400F

Place two slices of Quesadilla Cheese on each chicken breast. Fold chicken over cheese and place in a baking dish.

Mix garlic (fresh minced) in butter with basil and oregano to taste. Mix thouroghly. Spoon 1 Tbs on each of the chicken breasts.

Crush Artichoke hearts. Cover in enough oil to make a thick slush. Add basil to taste. Add Lemon Juice to taste. Spoon over Chicken breasts.

Cook for 40 min or until the chicken is done. Serve over rice or with noodles. Bread can be dipped in the juice.

Ingredients

2 cups Rice, Cooked
1/2 package frozen soy beans
1/2lb chicken strips
1/8 cup lemon Juice
4tbs Hoisin Sauce
2tbs Butter
Dash of lemon pepper
1tbs chopped Garlic

Saute chicken and galic in butter and lemon juice. Add Lemon pepper. After about 5 minutes add soybeans. Stir occasionally.

When chicken is done add Hoisin sauce. Cook until sauce is very thick coating the beans and chicken.

Serve over rice.