Guacamole Chicken Melt

• 1 tablespoon butter
• 2 tablespoons olive oil
• 4 skinless, boneless, chicken breasts
• 2 teaspoons blackened seasoning
• 2 avocados, peeled and pitted
• 1 tablespoon fresh lime juice
• 1 small tomato, diced
• 2 tablespoons finely chopped red onion
• garlic powder to taste
• salt and pepper to taste
• 4 slices pepperjack cheese

1. Preheat oven broiler and set the oven rack about 6 inches from heat source.
2. Rub chicken breasts with blackened seasoning.
3. Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side or until no longer pink and juices run clear. The outside should be a nice golden brown color.
4. Scoop the avocados into a bowl, and mash them with the lime juice, garlic powder, salt and pepper. Stir in the tomatos and red onion.
5. Spoon about 1/4 of guacamole mixture onto each chicken breasts and top with one slice of the pepperjack cheese.
6. Broil for 2-4 minutes, or until the cheese is melted and bubbly.

butter, olive oil, skinless, blackened seasoning, avocados, lime juice, tomato, red onion, garlic, salt, pepperjack cheese

Taken from www.epicurious.com/recipes/member/views/guacamole-chicken-melt-50085252 (may not work)