So, I realized yesterday that my all time most re-pinned recipe on Instagram is something that I haven’t made yet. I pinned this recipe like 2 years ago and it gets re-pinned by at least one person every single day. So, I thought, hmmm I should probably make it. The recipe is guacamole stuffed chicken from The Wholesome Dish.
These were pretty easy to put together with very few ingredients. Anything with the word guacamole in it is an automatic win for me and these didn’t disappoint. I didn’t have any tomatoes in the house so I just left them out. I also didn’t have a jalapeno so I just threw some crushed red pepper flakes in. It worked out just fine! My chicken breasts were HUGE so I just used one breast for the both of us. I sliced it down the middle to make 2 cutlets and they were still enormous!
For a side I paired it with a thrown together Mexican Cauliflower Rice. I love “Cauli” rice but, I don’t make it that often because frankly it is an epic mess to make. Cauliflower gets EVERYWHERE. But, now that I have discovered the pre-riced frozen cauliflower at Trader Joes, I can make it all the time. Dump it in a bowl and microwave it and you’re good to go! No mess! This had all the flavors of traditional Mexican rice that you get at a Mexican restaurant but, without all the carbs and calories. Hooray!!
Gucamole Stuffed ChickenINGREDIENTS
- 4 small boneless, skinless chicken breasts (1¼ – 1½ lb. total weight)
- 1 ripe avocado
- 2 tbsp. diced red onion
- ¼ cup chopped tomato
- 1 tsp. lime juice
- ¾ tsp. salt, divided
- 2 large eggs
- 1 cup plain panko breadcrumbs
- 2 tsp. lime zest
- ½ tsp. garlic powder
- ¼ tsp. chili powder
- ¼ tsp. ground cumin
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- Cooking spray
Preheat oven to 400 degrees F.
Use a mallet to pound each chicken breast thin and flat. Set aside.
Remove the peel and seed from the avocado. Place the avocado in a medium bowl and mash with a fork. Add the onion, tomato, lime juice, and ½ teaspoon salt. Stir to combine.
Divide the guacamole between the chicken pieces and spread it into a thin layer. Roll up the chicken, starting with the skinniest edge (the part that comes to a point). Secure the seam with toothpicks.
In a shallow bowl, whisk the eggs.
In a separate shallow bowl, add the breadcrumbs, lime zest, garlic powder, chili powder, cumin, ¼ teaspoon salt, and the pepper. Stir to combine.
Roll the stuffed chicken in the eggs. Let the excess egg drip off. Press and roll the chicken in the breadcrumbs. Shake off the excess breadcrumbs. 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 it’s coating is golden brown and crispy.
Mexican Cauliflower Rice
1 bag of frozen cauliflower rice
1 tsp olive oil
1/4 cup finely diced red onion
1/2 tsp chopped garlic
1/4 tsp cumin
1/4 tsp smoked paprika
1/4 tsp salt
1 tbs tomato paste
1/8 tsp cayenne
Heat oil in a skillet over medium high heat. Saute onions for 3-4 minutes until soft. While cooking the onions microwave the cauliflower rice in a microwave safe dish according to package instructions. (Mine was 7 minutes uncovered). Add the “rice” to the skillet with the onion. Add all the rest of the ingredients, stir to incorporate and cook through until hot.