Oven Roasted Chicken Breasts Stuffed With Avocado And Bacon Recipes

BACON WRAPPED CHICKEN BREAST STUFFED WITH AVOCADO AND CHEDDAR

Steps:

• Using a sharp knife, carefully butterfly chicken - cut through the center but not all the way through, opening the chicken like a book. Sprinkle inside and outside of chicken with black pepper, salt if desired (I find that the bacon adds enough saltiness).
• Open chicken up and add cheddar and avocado slices. Fold chicken over cheddar and avocado, set aside. Repeat with the other chicken breast.
• On cutting board, spread out 5 bacon slices so that they are touching. Lay chicken on top of bacon slices and wrap them around, overlapping as needed. Repeat with other chicken breast.
• Grill over medium indirect heat with the cover down for 20-30 minutes, carefully flipping at least once, or until bacon is crispy and chicken is cooked through or measures 165°F with an instant-read meat thermometer. Let rest for 2-3 minutes before serving.
• Cut each stuffed breast in half vertically to serve.

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 BREAST RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Pound chicken breast until uniformly flat. Add lime juice and salt to avocado and spread mixture upon chicken breast, roll up with toothpick. Whisk egg whites in bowl. In other bowl, with remaining spices and bread crumbs-mix, roll breasts in egg whites then bread crumbs Bake for 30 minutes until crispy brown.

CHEESY BACON-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
• Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
• Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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).