Who doesn’t love stuffed chicken!? Or stuffed anything, for that matter, especially when guacamole is involved, in my opinion! Last week I shared with you a homemade guacamole recipe and now I am using that recipe to make guacamole stuffed chicken. I won’t bore you with how amazing this actually turned out and instead get right to the recipe! 

Guacamole Stuffed Chicken

Preheat oven to 400 degrees Fahrenheit. Spray a baking dish with cooking spray and set aside. 

Flatten the chicken breasts out gently with a meat mallet. Don’t go savage on the meat; you want to ensure you keep full pieces of the chicken and not break holes through. 

Dice the tomato finely and put in a strainer, letting them strain for about 10 – 15 minutes, trying to get as much moisture out as you can. 

Lay out the flattened chicken breasts onto a cutting board or baking pan and season with salt and pepper and half of the spices (cumin, coriander, ancho chiles). Spread 1 – 2 Tbsp. of guacamole onto the chicken and top with diced and drained tomatoes and shredded mozzarella cheese. Roll up the breasts up and pin closed with toothpicks. 

In a small bowl, mix the panko with the remaining spices, then pour the mixture onto a plate. Roll the stuffed chicken breasts into the panko mixture until completed covered. Place stuffed breasts into the baking dish and bake for 35 – 40 minutes until cooked through and panko is a nice golden brown. 

Serve with fresh guacamole, salsa and sour cream. Rice or potatoes and a garden salad would go nicely with this dish as well. Enjoy! 

• Salsa
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• Chickpea Avocado Salad
• Fish Tacos

What is your favourite ingredient to stuff chicken with?!