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  • Writer's pictureFoodie Julie

Guacamole Stuffed Chicken Breasts


I was looking for something to jazz up some boring boneless skinless chicken breasts; then spotted an avocado on the counter and thought "Guac!"


This was super easy and oh so good!


Easy Guacamole Filling

1 avocado, diced or mashed (mine was mashed - it was VERY ripe!)

Juice of 1 lime

2 cloves of garlic, minced

1/4 cup of minced red onion

1/2 cup of grape tomatoes, quartered

2 Tablespoons of fresh chopped cilantro (you can also use dried - 1 T)

Salt to taste

Cayenne Pepper to taste


Rub for Chicken

2 Tablespoons of olive oil

1 Tablespoon of Sonoma Seasoning or a mixture of garlic powder, chili powder, onion powder and cumin

2 tsp Kosher salt


Directions

  1. Preheat oven to 375°

  2. Slice 2 to 4 boneless skinless chicken breast to form a pocket

  3. Slather the rub on the outside of the breasts

  4. Spoon in some of the guacamole to fill but not overfill the breasts

  5. Bake on a baking stone or baking dish until the interior temp reaches 165° - about 20 to 25 minutes (I highly recommend going by the interior temp vs the time to bake - much more accurate)

If you loved this recipe or have ideas on how to make it even more delicious, please comment! This is a very low fat meal and a great way to make an impressive dinner without messing up the scales. Enjoy!

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2 Comments


foodiejulieiowa
foodiejulieiowa
Dec 14, 2020

You would want to insert it in the middle of the thickest part of the meat. I use a Thermo Pro instant thermometer - it's great! https://www.amazon.com/gp/product/B0793MSG7S/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

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copykat58
Dec 13, 2020

Should the thermometer go

through to the guac? Or just the meat? Bottom layer? Sorry... don’t cook much, but really want to make this!!

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