6 boned chicken breasts
500 g ripe tomatoes
3 ripe avocados
2 onions
3 cloves garlic, parsley, basil, oregano, chilli, flour, bread crumbs and egg, 1 sprig fresh mint

Make a pocket in each breast. Make a paste with 2 avocados, 1 onion, 1 tomato and add chilli to taste. Stuff paste into pockets. Use toothpicks to close pocket, coat each with flour, egg and crumbs, deep fry until golden brown. Serve with sauce.

Sauce: In a blender, combine the other avocado, onion, tomato, garlic, mint and herbs. Blend until smooth, heat slowly with a small amount of oil. Serve with chicken breasts.

Avocado Grower's Association of W.A., December, 1983 Newsletter

DATE: February 1984

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