
Guacamole Stuffed Chicken
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!
Guacamole Stuffed Chicken
Ingredients
- 4 chicken breasts
- 2 ripe tomatoes
- 1 cup guacamole 1/2 cup to stuff chicken with, 1/2 cup to serve with
- 1/2 cup shredded mozzarella cheese
- 3/4 cup panko bread crumbs
- 1/2 tsp each cumin, coriander, and ancho chilies
- Salt and pepper
Instructions
-
Preheat oven to 400 degrees Fahrenheit. Spray a baking dish with cooking spray and set aside.
-
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.
-
Mix the cumin, coriander and ancho chiles into a small bowl.
-
Flatten the chicken breasts out gently with a meat mallet gently, ensuring you keep full pieces of the chicken and not break holes through.
-
Lay out the flattened chicken breasts onto a cutting board or baking pan and season with salt and pepper and half of the mixed spices. Spread 1 - 2 Tbsp. of guacamole onto the chicken and top with diced and drained tomatoes and shredded mozzarella cheese, evenly distributed. 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.
Recipe Notes
Don't have Ancho? Use any type of chiles - Aleppo, Pasilla, or just chile powder.
Serve with fresh guacamole, salsa and sour cream.
Rice and a garden salad would go nicely with this dish as well. Enjoy!
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What is your favourite ingredient to stuff chicken with?!