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Chicken Cutlets with Avocado Poblano Sauce

3/23/2021

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It's only been a few weeks since we started talking seriously about remodeling our kitchen and can I just say -  my brain is already in decision overload.  Turns out, the process of remodeling a kitchen forces one to reevaluate every single pot, pan, utensil and ingredient that occupies space in the room.  I mean, do I really need to store enough Tupperware containers to pack a weeks worth of food for a small village?  ​
When it comes to cabinet space - it's all about priorities, right?  What are the most important things to keep in the kitchen and what can I live without?  I don't think I can part with my 76 pastry tips but I can probably live without a back up kitchen aid mixer.  😬  So, like any good type A personality would do, I took inventory of every single item in my kitchen cabinets and then I took my mile long list and started to edit.  The most important items got space in my new kitchen cabinet design while other things were eliminated from the room altogether.  #solongnutribullet
I started to play around with new places for things in the kitchen as I thought through the plan for the new space and one of the first things to get re-homed, were the napkins.  They weren't eradicated from the room, just moved from a drawer - to a cabinet.  I should note that their new location is a mere 24 inches below their previous locale.  ​​I will admit that I was reveling in an organizational high over my newly emptied drawer for a full 2 hours  - and then bottom fell out.  To put it mildly - my family was "shook" over the loss of the "napkin drawer."  🤣 It's fair to say that the new napkin placement has been the cause of serious anxiety, stress and disagreement in our house.  
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I've got to say that the napkin debacle has me a little concerned about what kind of chaos a total kitchen remodel going to cause.  🤷🏻‍♀️  Even more of a concern for me though, is the thought of having my kitchen rendered usable for a significant period of time.   Flexible isn't a word that I (or anyone in my family) would use to describe me. 😬😅 So, I decided in order to prove to myself that I can operate in a kitchen under construction, I would start to prepare as many meals as I could, out on the grill.  

I would say that my plan is going well so far but I'm also trying to picture myself cooking in the sweltering temperatures and humidity in the middle of summer.  😧  Thank goodness we have great takeout food available in our little town.  A few weeks ago, I adapted this recipe for Chicken Cutlets with Avocado Poblano Sauce to make it grill friendly.  I think it worked out really great as a grilled chicken dish AND I can make this again - even without a fully functioning stove in my kitchen.  
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Chicken Cutlets with Avocado Poblano Sauce
2 poblanos
3 teaspoons cumin
1 teaspoon salt
1/2 teaspoon pepper
4 chicken cutlets
4 Tablespoons olive oil
1 avocado
1 cup fresh cilantro, chopped
1/4 cup slivered almonds
3 Tablespoons lemon juice
2/3 cup water
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Char poblanos under broiler until blackened or char on grill.
Transfer to a bowl and cover with plastic wrap for 10 minutes. 
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Combine 2 t. cumin, 3/4 t. salt and pepper.  
Sprinkle over chicken cutlets.
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Peel poblanos and add to food processor with 1 t. cumin, 2 T. oil, 1/2 avocado,  cilantro, almonds, lemon juice and 1/4 t. salt. 
With machine running, add water and puree until smooth.  Season with salt if necessary. 
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Heat 2 T. oil in skillet.  Add chicken and cook until browned on both sides. 
Transfer chicken to a platter.  Spoon 1/3 sauce over chicken.
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Serve with remaining 1/2 avocado. 

I'm enlisting all of your help now.  Who's been through a kitchen remodel?  What tips do you have for me?  What worked?  What didn't?  Send me your pictures and your advice.  I'd love to see it. 

Ciao!
Click here for a printable version of this recipe
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