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.

Ingredients:

• 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)

Directions:

• 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.