Healthy Mexicali Chicken - cooking recipe

Ingredients

1 tablespoon Dijon mustard
4 (4 ounce) boneless skinless chicken breast halves
2 teaspoons olive oil
1/2 cup bottled salsa (or fresh, see below)
2 tablespoons fresh lime juice
1/4 ripe avocado, cubed
2 tablespoons thinly sliced green onions (optional)
magic bullet seven-second salsa (note ( this yeilds more salsa than needed for the chicken recipe)
1/4 onion (about 1/4 cup)
1/4 jalapeno pepper
8 -10 cherry tomatoes (about 1/2 cup) or 1 tomatoes (about 1/2 cup)
1 -2 garlic clove
1 small sprigs cilantro (optional)
salt and pepper

Preparation

Prepare salsa in magic bullet; set aside.
Spread mustard over one side of chicken breasts. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts, with mustard side down; cook 4 minutes. Turn chicken over. Reduce heat to medium.
Combine salsa and lime juice; spoon over and around chicken. Simmer uncovered until chicken is cooked through and sauce thickens, 6-8 minutes.
Transfer chicken to serving plates. Cook the remaining pan juices in skillet over high heat until slightly reduced, about 30 seconds.
Spoon juices over the chicken; top with avocado. Garnish with green onions, if desired.