Guacamole Stuffed Chicken Food

GUACAMOLE STUFFED CHICKEN

Steps:

• Note: I served this dish with brown rice. If that's what you choose I recommend starting the chicken and rice at the same time as they both take ~40 minutes to cook. Another alternative to cooking it separately is to bake the dish with the rice - add extra salsa for moisture.
• Combine avocado, tomato, garlic, vinegar and lime juice in small bowl. Season to taste (~1/8 tsp cumin, dash of salt, dash of pepper).
• Slice chicken lengthwise, leaving some in-tact at the ends (like a pita), or slice in half lengthwise and tenderize.
• Stuff liberally with guacamole, or wrap tenderized chicken around guacamole and hold with a toothpick.
• Place chicken in glass baking dish, cover with salsa.
• Scatter cheese on top (If you prefer melted cheese instead of crispy, add 10 minutes before removing chicken from the oven).
• Bake at 450 F for 40 - 45 minutes, or until chicken is fully cooked. Chicken should cool slightly before being served.

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).