4 boneless, skinless chicken breasts - 1 ripe avocado, peeled and seeded
- 2 tablespoons diced red onion
- 1/4 cup chopped tomato
- 1 teaspoon lime juice
- 3/4 teaspoon salt, divided
- 2 large eggs
- 1 cup panko breadcrumbs
- 2 teaspoons lime zest
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
Preheat oven to 400 degrees. Spray baking dish with nonstick spray and set aside. Place each chicken breast in a resealable bag and pound until thin and flat; set aside. Place avocado in a bowl and mash with fork. Stir in onion, tomato, lime juice and 1/2 teaspoon salt. Spread a layer of guacamole over each flattened chicken breast. Starting at the narrow end, roll up chicken and secure seam with toothpicks. Whisk eggs in a shallow bowl.
In a separate shallow bowl, stir together breadcrumbs, lime zest, garlic powder, chili powder, cumin, pepper and remaining 1/4 teaspoon salt. Roll stuffed chicken in eggs, letting excess drip off. Roll chicken in breadcrumbs, gently pressing on chicken and then shaking off excess crumbs. Place seam-side down in baking dish and bake 30 minutes or until chicken is cooked through and coating is golden brown and crispy. Makes 4 servings.
