Instructions: In small bowl, mix together avocados, lime juice, salt, red pepper flakes, cilantro, basil and garlic. Reserve half of mixture. To remaining mixture, add tomato and onion. Cover and refrigerate.

Place chicken between 2 pieces of plastic wrap and pound to 1/4 inch thickness.

In blender, blend reserved avocado mixture until smooth; stir in cheese.

On each thigh, place an equal amount of avocado mixture, add a slice of bell pepper and roll chicken, jellyroll fashion.

Sprinkle half of cracked pepper in flat, lightly oiled baking dish. Add chicken, seam side down, and sprinkle on remaining cracked pepper, pressing into chicken. Bake, uncovered, in 350-degree oven about 45 minutes or until meat registers 180 degrees.

On large platter, place bowl of refrigerated avocado mixture in center. Cut each chicken thigh into 4 pieces and arrange around sauce. Garnish with lime twists, red pepper slices and basil leaves.

Note: The cracked pepper could be adjusted to taste.

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