Chicken Stuffed Avocados

Preparation:

Preparation: Clean the avocados well, rubbing the outer skin lightly with a damp towel, cut them in half lengthwise, remove the central core and, with the help of a curved, sharp knife and a spoon, gently remove the soft internal pulp leaving the shells empty and thin. Pass these pieces of pulp through a sieve, collecting the proceeds in a small bowl and add a teaspoon of brandy. Separately, melt the butter in a saucepan (keeping aside a small bow), mix in the flour by removing the container from the heat for a moment, stir quickly with a wooden spoon and add the hot broth a little at a time. Keep stirring the mixture until the sauce is cooked, semi-thick and very smooth: then add salt and remove it from the stove; then add a spoonful of grated Parmesan, 4 spoons of cream, the pulp of the avocados passed through a sieve, mix everything together and add the cooked chicken breasts cut into julienne strips. Divide the preparation into the 4 avocado shells, collecting the maximum volume of the filling in the center of the fruit halves, so as to form a light dome. Sprinkle the surface of the stuffed avocados with the remaining grated Parmesan cheese mixed with a pinch of paprika, then place them in a lightly buttered pan and put them in a preheated oven (220 degrees) for a quarter of an hour. Serve immediately. It is an American dish, with a very delicate flavor.