Avocado Stuffed Chicken Recipes

AVOCADO STUFFED CHICKEN

Steps:

• Place the chicken breasts on a flat, working surface.
• Mix all the remaining ingredients together, except for the peppercorns.
• Reserve half of the mixture.
• Divide the remaining half onto the chicken breasts.
• Roll up the breasts, tucking in ends.
• Place in a lightly oiled baking dish.
• Sprinkle with the peppercorns.
• Bake in a preheated oven at 350°F for 45 minutes, or until chicken is fork tender.
• Remove from oven.
• Cut each breast in half.
• Place on a platter with the reserved Avocado mixture.
• You may garnish the platter with fresh basil, lime slices, small tomatoes & avocado slices (or any of these in different combinations).

CHICKEN STUFFED BAKED AVOCADOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous amount of Parmesan cheese. Place avocado halves, face-up, in muffin cups to stabilize.
• Bake avocados in preheated oven until cheese is melted, 8 to 10 minutes.

AVOCADO SMOTHERED CHICKEN

Steps:

• Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.
• In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.
• Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.
• Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!

OVEN-ROASTED CHICKEN BREASTS STUFFED WITH AVOCADO AND BACON

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.
• Using a sharp knife, carefully slice into the side of each chicken breast to form a pocket but do not slice all the way through. Season the insides and outsides with salt and pepper.
• In a small bowl, combine diced avocado and the bacon. Divide the mixture in half and stuff each chicken breast. Use toothpicks to secure the pockets and place into baking pan.
• Mix together panko, mozzarella cheese, and olive oil in a small bowl. Brush 1 tablespoon pesto on top of each breast. Cover each breast with the panko mixture, pressing into the pesto so mixture adheres.
• Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

AVOCADO-STUFFED CHICKEN BREASTS

Steps:

• Place the chicken between 2 sheets of wax paper. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Set aside.
• Saute the almonds and green onions in 2 tablespoons oil in a skillet over medium-high heat until the almonds are lightly browned and the green onions are tender. Add the spinach and the next 4 ingredients; cook, stirring constantly, 1 minute or until the spinach wilts. Remove from the heat.
• Combine the chopped avocado and lemon juice; add to the spinach mixture; and stir gently. Spoon about 3 tablespoons spinach mixture in the center of each chicken breast half. Roll up the chicken, starting with the short end; secure with a wooden pick.
• Brown the chicken in the remaining 2 tablespoons hot oil in a large skillet over medium-high heat. Add the broth and the mushrooms; cover and simmer 10 minutes or until the chicken is done. Remove the chicken to a serving platter; reserving the liquid and mushrooms in the skillet. Set aside and keep warm.
• Combine the wine and cornstarch. Stir well. Add to the liquid in the skillet; cook over medium heat, stirring constantly, until thickened.
• Position the knife blade in a food processor bowl. Add the sliced avocado; and process until smooth. Add to skillet; cook, stirring constantly, until heated.
• To serve, slice each chicken roll into 4 rounds. Arrange on individual serving plates. Pour the sauce over the chicken. Garnish with lemon slices, green onion slices and parsley if desired.

LOADED BAKED AVOCADOS

Steps:

• Preheat broiler with rack about 8 inches from heat source. Line a large rimmed baking sheet with foil. Cut avocados in half lengthwise; remove and discard pits. Scoop the flesh from the avocados into large pieces, keeping the shell halves intact.
• Toss the avocado flesh, salt and 1/4 cup cheese together in a medium bowl. Spoon the mixture evenly into the avocado shells; top evenly with the remaining 1/4 cup cheese. Arrange the stuffed avocado halves on the prepared baking sheet. Broil until the cheese is melted, about 3 minutes.
• Top each avocado half with 1 tablespoon sour cream. Sprinkle evenly with crumbled bacon, chives and pepper. Serve warm.