- 2 tablespoons of butter
- 4 chicken breasts, skin and bone removed
- 2 avocados
- 2 tomatoes
- ½ cup of white sauce
- ½ cup of Monterey Jack cheese
Heat the oven to 350 degrees F and butter a medium casserole dish.
Make a white sauce from 2 tablespoons of butter, a pinch of salt and white pepper, 2 tablespoons of flour (the flour amount determines how thick the sauce will be, this is a medium sauce) and 1 cup of milk. Melt the butter in a sauce pan over medium high heat. Whisk in the flour, salt and white pepper. Blend well until smooth and cook a minute or so (do not brown) then slowly pour in the milk while whisking constantly. Cook until the sauce has thickened. Use half of the white sauce in the recipe and refrigerate the remainder.
Cut the chicken breasts into ½ inch thick slices. Heat the butter in a large frying pan over medium high heat. Add the chicken slices and sauté until they are almost cooked and lightly browned on each side. Sprinkle the chicken with salt and pepper. Put the chicken slices in a layer in the bottom of a medium sized casserole dish.
Peel and pit the avocados. Cut into thin slices. Cover the chicken slices with the avocado slices. Wash and remove the stems from the tomatoes. Cut them into thin wedges. Add the tomatoes to the casserole. Pour ½ cup of white sauce over all. Cover with thin slices of the cheese.
Bake for 30 minutes. I usually cover the casserole.