Avocado Stuffed Chicken

This is one of my favorite go-to recipes.  It is one of those things that tastes scrumptious and indulgent, while actually being relatively simple and healthy.  An impress-the-guests type dish that is also totally practical for a busy weeknight.  I’ve been looking forward to blogging on this dish for quite a while.

So of course I forgot to take any pictures until I was done making it.  So this is all you get.


But if this picture doesn’t make you want to eat this up, I don’t think any other picture will either.

This uses the exact same avocado cream sauce as in my fish taco recipe, but this time we stuff it in the middle of a fabulous piece of seasoned chicken.  So if you make fish tacos, this is a great recipe to make the next day to use your leftover sauce.  Or make more sauce.  It’s totally worth it.  It is also completely wedding-diet approved, so I don’t even have to feel guilty about eating it!

Ingredients: (For 2 chicken breasts.  Increase as desired.)

1/2 cup Avocado Cream Sauce (From fish tacos recipe.)

2 boneless, skinless chicken breasts

1 tsp parsley

1 tsp thyme

1 tsp basil

1 tsp rosemary

1 tsp tarragon

1/4 tsp black pepper

1/4 tsp garlic powder

1/2 tsp smoked paprika

pinch of salt

Mix spices together.  You probably won’t use all of the mixture, so feel free to put some of it in an airtight bag and store for later use.

Butterfly the chicken.  Like this.

Screen Shot 2015-01-18 at 5.06.53 PM

(This picture is stolen from google images, because I wasn’t smart enough to take my own pictures as I went. Also, mine are rarely this pretty.  Which is totally fine, because the inside of the chicken in bathed in sauce and folded over so no one ever sees it.  So if butterflying chicken intimidates you, don’t let it.  Just try your best, and remember no one sees the inside.  and ugly doesn’t make it taste any less delicious)

Once chicken is butterflied, put ~1/4 cup of avocado sauce on each piece of chicken.  Use some judgement here.  You want to be able to fold the top over and have it cover the sauce fully to keep everything moist.  So for a smaller piece of chicken, use less sauce.  For a larger, you might want more.

Fold the top half over the sauce.  Sprinkle top and bottom with desired amount of the seasoning mixture.  The easiest way to do this is to put the seasoning in a shallow bowl, and rest each side on it briefly.  Put the chicken in a oven safe dish and cook at 350 degrees for 30 minutes.

Let cool for a couple minutes before serving.  Now go imppress some people with your restaurant-level chef-ing!


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