Bacon Guacamole Chicken Bombs Recipe 485 Food

BACON GUACAMOLE CHICKEN BOMBS RECIPE - (4.8/5)

Bacon Guacamole Chicken Bombs Recipe - (4.8/5) image

Provided by Katecooks

Number Of Ingredients 11

Ingredients

2 ripe avocados
1/2 white onion, finely chopped
1/2 tomato, chopped
2 tablespoons cilantro, chopped
1/2 tablespoon kosher salt
2 tablespoons freshly squeezed lime juice
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
8 bacon strips
1 tablespoon canola oil

Steps:

Preheat oven to 400°F. Using a knife, cut around the pit of the avocado, separating the halves from each other. Remove the pit and use a spoon to scoop out the avocado. In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left. Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges of the chicken closed. Wrap the chicken with two strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken. Heat oil in a pan over high heat. Sear the bacon-wrapped chicken for two to three minutes on each side. Remember to cook the sides of the chicken as well. Bake for 10 minutes. Serve!

SPICY BACON GUACAMOLE

Spicy Bacon Guacamole image

Provided by Food Network Kitchen

Time 25m

Yield 6 to 8 servings (2 1/2 cups)

Number Of Ingredients 9

Ingredients

4 strips bacon
2 ripe avocados
1 tablespoon fresh lime juice, plus lime wedges for serving
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 small red onion, finely chopped (about 1/4 cup)
2 to 4 tablespoons drained jarred pickled jalapeno slices, chopped, plus 2 teaspoons brine
1 plum tomato, seeded and chopped
Tortilla chips, for serving

Steps:

Place the bacon in a large skillet and set over medium heat. Cook, turning, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined-plate to drain.
Meanwhile, halve and pit the avocados. Scoop the avocado into a medium bowl and add the lime juice, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. Mash with a fork until combined but still a bit chunky. Add the red onions, pickled jalapenos, brine and tomatoes, reserving a few pieces of tomato and some jalapenos for garnish.
Crumble the bacon into the bowl, saving a spoonful for garnish, and stir together to combine. Garnish with the reserved bacon, tomato, jalapenos and a few squeezes of lime. Serve with tortilla chips.

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