Holy Guacamole!! Oh and chicken…

 

I utterly adore guacamole! On it’s own, guacamole is really healthy when eaten in moderation. The problem is, it’s often eaten in massive quantities with a big pile of deep fried tortilla chips. Not so healthy.

So, I decided to ditch the chips and use guacamole to make this healthy, guacamole stuffed chicken breast. Trust me – it’s a little fiddly but a whole lot of YUM!!!

Chicken breasts are pounded thin and flat. A thin layer of guacamole gets spread onto each piece. The chicken is rolled up and secured with toothpicks. Then, the stuffed chicken is coated in a seasoned panko breadcrumb mixture and baked.

The result is a tender, juicy piece of chicken with a crispy outside and a creamy guacamole filled center. Yum!

 

PREP TIME
30 mins
COOK TIME
30 mins
TOTAL TIME
1 hour

Serves: 4

INGREDIENTS
4 small boneless, skinless chicken breasts (1¼ – 1½ lb. total weight)
1 ripe avocado
2 tbsp. diced red onion
¼ cup chopped tomato
1 tsp. lime juice
¾ tsp. salt, divided
2 large eggs
1 cup plain panko breadcrumbs
2 tsp. lime zest
½ tsp. garlic powder
¼ tsp. chili powder
¼ tsp. ground cumin
¼ tsp. salt
¼ tsp. ground black pepper
Coconut oil

INSTRUCTIONS
Preheat oven to 180 degrees C
Use a mallet to pound each chicken breast thin and flat. Pop between two pieces of cling film to stop and juices flying about. Set aside.

Remove the peel and seed from the avocado. Place the avocado in a medium bowl and mash with a fork. Add the onion, tomato, lime juice, and ½ teaspoon salt. Stir to combine. Don’t peel the avocado too early as it will go brown – get that lime juice on it quick to stop that!

Divide the guacamole between the chicken pieces and spread it into a thin layer. Roll up the chicken, starting with the skinniest edge (the part that comes to a point). Secure the seam with toothpicks.

In a shallow bowl, whisk the eggs.

In a separate shallow bowl, add the breadcrumbs, lime zest, garlic powder, chili powder, cumin, ¼ teaspoon salt, and the pepper. Stir to combine.

Roll the stuffed chicken in the eggs. Let the excess egg drip off. Press and roll the chicken in the breadcrumbs. Shake off the excess breadcrumbs. Place the chicken seam-side down in a baking dish that has been greased with coconut oil. Discard the remaining egg and breadcrumbs.

Bake for 30 minutes, or until the chicken is cooked through and it’s coating is golden brown and crispy.

NUTRITION INFORMATION
Serving size: 1 stuffed chicken breast Calories: 331 Fat: 11.9 Saturated fat: 3.1 Carbohydrates: 18.3 Fibre: 3.3 Protein: 37.5

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