Instructions: Preheat oven to 350 degrees.

Season the chicken breast with salt and pepper, place it in a 12-inch square of tinfoil, and fold edges in tight pleats to seal. Put the square on a baking sheet and cook it in the oven for about 35 minutes. Remove the chicken from the foil and set it aside to cool.

When cool, dice into 1/4-inch dice.

Combine the chicken, avocado, tomato, red pepper, oregano, cumin, cilantro, lime zest, lime juice, and chili paste in a bowl. Mix together gently - you do not want the mixture to turn to mush.

Season to taste with salt and pepper.

Cut each corn muffin horizontally into four 1/3-inch-thick slices.

Cut a circle out of each muffin slice with a 1 1/2 inch-diameter cutter. Leaving the muffin in place, press the chicken guacamole into the top of the cutter, and gently lift off the cutter. Repeat.

Yield: 12 hors doeuvres

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