2 tablespoons butter, clarified
4 chicken breasts, boneless
2 avocados
2 tomatoes
1/2 cup white sauce
1/2 cup monterey jack, shredded

Skin and bone chicken, slice 1/2-inch thick. In large skillet, heat clarified butter on medium-high. Add chicken slices and sauté 3-5 minutes, until they start to turn brown. Season chicken with salt and pepper.

Preheat oven to 350°F. Peel, pit, and thinly slice avocado. Cut tomatoes into thin wedges. In medium casserole, layer chicken, avocado, and tomato.

Top with white sauce. Sprinkle with cheese. Bake 30 minutes.

Serving Size: 2