Avocado stuffed with chicken

Clean good avocados, wipe gently with a damp cloth outer skin, cut them in half lengthwise, remove the central core and, with the help of a curved and sharp knife and a spoon, gently remove the soft inner flesh leaving empty shells and thin.

These pieces of pulp passes through a sieve, collecting the proceeds into a small bowl and add a teaspoon of brandy.

Apart from melt the butter in a saucepan (keeping apart from a bow), mix in the flour and remove for a moment the Pan from the heat, stir rapidly with a wooden spoon and add, little by little, the hot broth.

Keep on stirring the mixture, until the sauce is cooked, well smooth based: then add salt and remove from stove.

Add then a spoon full of grated Parmesan, 4 tablespoons of cream of avocado pulp, pureeing, stir everything together and add the cooked chicken breasts, cut into julienne.

Split the preparation in 4 avocado shells, collecting the maximum volume of the filling in the center of fruit, to form a light dome.

Sprinkle the surface of avocado stuffed with the remaining grated Parmesan cheese mixed with a pinch of paprika, then place in a pan greased with butter and puree just in preheated oven (220° c) for a quarter of an hour.

Serve immediately.

It is an American dish, very delicate flavor.