Oven Roasted Chicken Breasts Stuffed With Avocado And Bacon Food

AVOCADO STUFFED CHICKEN BREAST WITH BACON

Steps:

• Slice your chicken breasts lengthwise top to bottom. Don't cut them all the way through.
• Stuff chicken breast with 2-3 slices of avocado.
• Sprinkle salt and pepper or your favorite spice on top. I like the Traeger Prime Rib spice for this recipe.
• Wrap your chicken breast with 2-3 slices of bacon, it depends on what fits on your chicken breast.

OVEN-ROASTED CHICKEN BREASTS STUFFED WITH AVOCADO AND BACON

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.
• Using a sharp knife, carefully slice into the side of each chicken breast to form a pocket but do not slice all the way through. Season the insides and outsides with salt and pepper.
• In a small bowl, combine diced avocado and the bacon. Divide the mixture in half and stuff each chicken breast. Use toothpicks to secure the pockets and place into baking pan.
• Mix together panko, mozzarella cheese, and olive oil in a small bowl. Brush 1 tablespoon pesto on top of each breast. Cover each breast with the panko mixture, pressing into the pesto so mixture adheres.
• Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN STUFFED BAKED AVOCADO

Steps:

• Preheat the oven to 350 degrees.
• Slice the avocados in half lengthwise, remove the pits, and use a spoon to carefully scoop the flesh out. Mash the avocado with the back of a fork, or in a food processor, and place into a mixing bowl.
• Add the shredded chicken, green onions, bacon pieces, salt and pepper, cream cheese, chili powder and cumin to the bowl, and mix until well blended.
• Fill the empty avocado shells with the filling, and place into a well greased baking dish.
• Sprinkle with the shredded cheese and bake for 15-20 minutes.

BACON-WRAPPED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
• Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
• Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
• Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.

BAKED BACON WRAPPED CHICKEN BREAST WITH AVOCADO

Steps:

• Marinade chicken breasts in buffalo sauce for at least a half hour.
• Place an iron skillet in the oven, and preheat to 400 degrees F. Carefully remove hot skillet, and place marinated chicken breasts in the pan. Arrange bacon slices over the top of the chicken. Place skillet back in oven for approximately 30 minutes or until chicken is cooked through.
• Arrange sliced avocado over cooked chicken breasts. Drizzle BBQ sauce over the top if desired.

STUFFED CHICKEN WITH BACON

Steps:

• With a sharp knife cut a slit about 4-5cm across the chicken, but dont cut all the way through the chicken, only go half way down. Do this in both chicken pieces.
• Take 2 tsp of the pesto and open the slit and spoon it in. Use 2 tsp in each chicken breast. If using cheese do exactly the same but carefully stuffing the chicken with the cheese.
• Then take one of the rashes of bacon and wrap it around the chicken, where the incision is, making sure the ends of the bacon end up underneath the chicken.
• Using a cocktail stick pierce through the bacon and chicken to hold it all togther. (the filling may ooze out a little bit depending on how much you've stuffed the chicken with) Do this with the other chicken breast.
• Then put on a baking tray and cook in the oven for 20 minutes on 180-200 degrees (fan oven/electric)
• Take out and serve with any veg, mash potato or spicy cabbage.

ROAST STUFFED CHICKEN

Steps:

• Heat oven to 325°F.
• Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
• Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
• Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

AVOCADO STUFFED CHICKEN BREAST RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Pound chicken breast until uniformly flat. Add lime juice and salt to avocado and spread mixture upon chicken breast, roll up with toothpick. Whisk egg whites in bowl. In other bowl, with remaining spices and bread crumbs-mix, roll breasts in egg whites then bread crumbs Bake for 30 minutes until crispy brown.

OVEN ROASTED CHICKEN BREASTS

Steps:

• Pre heat oven to 400 degrees.
• Clean and debone chicken, season with salt and pepper, peel and quarter carrots and then split quarters in half place in aluminum foil lined roasting pan. Place chicken on top of carrots. Quarter and onion and place in roasting pan. Melt quarter stick margarine or butter and add all spices.
• Drizzle over chicken.
• Bake chicken for 35-40 minutes until skin is golden brown.
• Serve with saffron rice.
• Enjoy -- .

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).