Chicken Avocado Melt

 

Many have asked how my dad is doing. Well, to be honest we are still waiting back for more tests before we will know the treatment protocol. The good news is a couple of his doctors are not 100 percent convinced that the spot in his lungs is cancer. They are running some blood work to see if the cell build it up is due to an autoimmune condition called, Sarcoidosis.  

Sarcoidosis is a disease involving abnormal collections of inflammatory cells (granulomas) that can form as nodules in multiple organs. The granulomas are most often located in the lungs. Treatment typically consists of anti-inflammatory drugs like ibuprofen or aspirin or in cases where the condition develops to the point that it has a progressive and/or life-threatening course, than doctors will prescribe steroids and/or drugs that suppress the immune system, such as methotrexate.

We are waiting for blood tests to come back confirming sarcoidosis. If this is not the case, then he will under go a biopsy of the tissue to test for lung cancer. Crossing our fingers it is sarcoidosis :)

Aside from patiently waiting to hear back from doctors, I have been trying to distract myself with cooking. Well that and running. Both are very therapeutic for me. Last week I made these delicious avocado, bacon and chicken melts for dinner and have been telling myself that I need to get them on my blog. Finally getting around to it. These would go great with my chili lime sweet potato fries!

Chicken Avocado Melt
Serves 3
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 lb Chicken Breasts
  2. 2 tbsp Olive Oil
  3. 1 tsp Salt
  4. 1 tsp Pepper
  5. 1 Avocado, ripe
  6. 1/2 lb Bacon
  7. 4 Slices Havarti Cheese
  8. 1 Loaf of Gluten Free Rosemary Focaccia (I used Canyon Bakehouse)
  9. Mayonnaise
  10. Stone Ground Mustard
Instructions
  1. Preheat oven to 400 degrees.
  2. Fill the bottom of a roasting pan with a 1/2 inch of water. Place the chicken breasts on top and liberally coat with salt, pepper and olive oil. Roast in the oven for 25-30 minutes. Top with cheese in the last couple minutes of baking.
  3. While chicken is roasting cook bacon over medium until crispy. Set aside.
  4. Slice the focaccia bread in quarters and toast lightly. Spread mayonnaise (I prefer Sir Kensington since it uses free range eggs) and stone ground mustard over the top of the bread.
  5. Once the chicken is done cooking, allow to rest for 5-10 minutes.
  6. Assemble the chicken, avocado slides and bacon pnto the focaccia bread.
  7. Enjoy!
http://barerootkitchen.com/
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