Guacamole Stuffed Chicken Recipes

GUACAMOLE STUFFED CHICKEN

Steps:

• Note: I served this dish with brown rice. If that's what you choose I recommend starting the chicken and rice at the same time as they both take ~40 minutes to cook. Another alternative to cooking it separately is to bake the dish with the rice - add extra salsa for moisture.
• Combine avocado, tomato, garlic, vinegar and lime juice in small bowl. Season to taste (~1/8 tsp cumin, dash of salt, dash of pepper).
• Slice chicken lengthwise, leaving some in-tact at the ends (like a pita), or slice in half lengthwise and tenderize.
• Stuff liberally with guacamole, or wrap tenderized chicken around guacamole and hold with a toothpick.
• Place chicken in glass baking dish, cover with salsa.
• Scatter cheese on top (If you prefer melted cheese instead of crispy, add 10 minutes before removing chicken from the oven).
• Bake at 450 F for 40 - 45 minutes, or until chicken is fully cooked. Chicken should cool slightly before being served.

BACON GUACAMOLE CHICKEN BOMBS RECIPE - (4.8/5)

Steps:

• Preheat oven to 400°F. Using a knife, cut around the pit of the avocado, separating the halves from each other. Remove the pit and use a spoon to scoop out the avocado. In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left. Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges of the chicken closed. Wrap the chicken with two strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken. Heat oil in a pan over high heat. Sear the bacon-wrapped chicken for two to three minutes on each side. Remember to cook the sides of the chicken as well. Bake for 10 minutes. Serve!

SPINACH-STUFFED CHICKEN POCKETS

Steps:

• In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.