Guacamole Stuffed Chicken Breast

Anyone who knows me knows that I don’t love chicken, but try to have it at least once a week for my husband.  However when it is filled with guacamole….that I can eat!:)  I found this recipe while browsing pinterest.


  • 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

(Or if you’re lazy like I am just buy premade guacamole)


  • Preheat oven to 400 degrees F.
  • Use a mallet to pound each chicken breast thin and flat. Set aside. ( I didn’t have a mallet so I didn’t do this step.  It still worked just not as pretty)
  • 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.


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