4 lg. whole chicken breasts (skinned, boned & halved)
Salt & pepper
Flour
1 avocado, mashed
1 1/2 c. grated Monterey Jack cheese
1/2 c. butter, divided
1/2 c. chopped onion
1 garlic clove, minced
8 lg. mushrooms, chopped
2 tbsp. flour
1 tsp. celery salt
1/2 tsp. pepper
1/2 c. chicken stock
1/2 c. white wine

Place boned chicken breasts between 2 sheets of waxed paper and pound them until they are about 1/2" thick. Lightly sprinkle with salt and pepper. Dust with flour. Melt 1/4 cup butter and quickly saute breasts until golden; set aside.

Preheat oven to 350 degrees. Melt remaining 1/4 cup butter in same skillet and saute onion, garlic and mushrooms slowly until vegetables are cooked but not brown. Stir in flour, celery salt, pepper, chicken stock and wine. Cook over low heat until thickened, about 4 to 5 minutes. Stir in mashed avocado and 1/2 cup of the grated cheese, blending well. Arrange the breasts in large baking dish. Spoon avocado mixture onto each breast and top with remaining grated cheese. Bake 10 to 15 minutes or more until chicken is cooked and cheese is melted. Makes 8 servings.