Cumin-Dusted Chicken Breasts with Guacamole Sauce

This recipe came from my favorite source..Cooking Light magazine. I never get rid of these magazines, I love the recipes that much!! I must admit that before this recipe I had never eaten avacado...in anything! Thanks to Courtney I now know that "black stringies" aren't supposed to be in a ripe avacado! Thanks Courtney!!!

Sauce:
1/4 c. finely chopped green onions
1/4 c. finely chopped parsley
1/4 c. fat-free sour cream
2 Tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 ripe peeled avacado, seeded and coarsely mashed
Chicken:
2 Tablespoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (6 oz) skinless, boneless chicken breast halves
Cooking spray

1. To prepare sauce, combine first 8 ingredients; set aside.
2. Preheat oven to 400 degrees.
3. To prepare chicken, combine sugar, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 400 for 10 minutes or until done. Serve chicken with sauce. Yield: 4 servings (serving size : 1 breast half and about 3 tablespoons sauce).

CALORIES 301 (27% from fat); FAT 9 g(sat 1.5 g, mono 4.8g, poly 1.3 g); PROTEIN 41.6g; CARB 12.5g; FIBER 3.6 g; CHOL 101 mg, IRON 2.1 g; SODIUM 575 mg; CALC 76 mg