Guacamole-Stuffed Chicken

  • Chicken stuffed roll up4 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.