Tuesday, October 6, 2015
guacamole stuffed chicken breasts
Introducing my new favorite thing to eat- guacamole stuffed chicken breasts! I took a picture before baking know that afterwards I wouldn't want to prolong eating them and I was right. I served them with a salad and green beans. I could eat this meal all over again. Right now.
guacamole stuffed chicken breasts (adapted from the wholesome dish)
3 giant boneless, skinless chicken breasts, filleted
1 container guacamole
2 large eggs
1 cup plain panko breadcrumbs
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees.
Use a mallet to pound each chicken breast thin and flat. Set aside.
Divide the guacamole between the chicken pieces and spread it into a thin layer. Roll up the chicken, starting with the skinniest edge.
In a shallow bowl, whisk the eggs.
In a separate bowl, add the breadcrumbs and spices. 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 sprayed with cooking spray. Discard the remaining egg and breadcrumbs.
Bake for 30 minutes or until the chicken is cooked through and its coating is golden brown and crispy.