Guacamole Stuffed Chicken

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Yield: 4 servings

Preparation Time: 30 min; Cook: 30 min

Ingredients

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

1 avocado, skin removed and pit discarded

2 Tablespoons diced red onion

1/4 cup chopped tomato

1 teaspoon fresh lime juice

1/2 teaspoon salt, divided

2 eggs

1 cup plain panko breadcrumbs

2 teaspoons lime zest

1/2 teaspoon garlic powder

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

Garnish with:

Fresh lime wedges

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Directions:

Preheat oven to 400 degrees F

Using a mallet, pound each chicken breast very thin and flat. Set aside.

Place the avocado in a medium bowl and mash with a fork. Add the onion, tomato, lime juice, and 1/4 teaspoon salt; stir to combine.

Evenly divide and spread the guacamole in a thin layer over each piece of chicken. Roll up the chicken, starting with the thin pointed end. Secure the rolled chicken with toothpicks.

Whisk the eggs in a shallow bowl.

In a separate shallow bowl, add the breadcrumbs, lime zest, garlic powder, chili powder, cumin, 1/4 teaspoon salt and pepper; stir to combine.

Roll the stuffed chicken in the eggs and allow the excess egg to drip back into the bowl. Press and roll the chicken in the breadcrumbs and shake off the excess crumbs. 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 the outside is golden and crispy.

Remove the toothpicks. Slice each chicken breast horizontally into 4 slices. Place each slice side seam-side down on a serving tray so the pieces are slightly resting upon one another. Garnish with fresh lime wedges.

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