CHICKEN STUFFED BAKED AVOCADOS
This is a recipe that I hope gets passed down. Everyone seems to like it. We make it as a main dish when I make it with chicken. We also make it a side when omitting the chicken. We will then have grilled chicken with it.
Provided by Destiny0173
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 18m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous amount of Parmesan cheese. Place avocado halves, face-up, in muffin cups to stabilize.
- Bake avocados in preheated oven until cheese is melted, 8 to 10 minutes.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 9.4 g, Cholesterol 61.2 mg, Fat 25.2 g, Fiber 6.8 g, Protein 20.1 g, SaturatedFat 7.3 g, Sodium 232.5 mg, Sugar 0.9 g
OVEN-ROASTED CHICKEN BREASTS STUFFED WITH AVOCADO AND BACON
These oven-roasted chicken breasts are stuffed with a mixture of avocado and bacon, then brushed with pesto to hold a layer of panko breadcrumbs. Get ready for meaty juices, and crispy deliciousness!
Provided by Diana71
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.
- Using a sharp knife, carefully slice into the side of each chicken breast to form a pocket but do not slice all the way through. Season the insides and outsides with salt and pepper.
- In a small bowl, combine diced avocado and the bacon. Divide the mixture in half and stuff each chicken breast. Use toothpicks to secure the pockets and place into baking pan.
- Mix together panko, mozzarella cheese, and olive oil in a small bowl. Brush 1 tablespoon pesto on top of each breast. Cover each breast with the panko mixture, pressing into the pesto so mixture adheres.
- Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 827.3 calories, Carbohydrate 26.8 g, Cholesterol 165.5 mg, Fat 53.7 g, Fiber 5.2 g, Protein 65.5 g, SaturatedFat 12.5 g, Sodium 898.4 mg, Sugar 0.8 g
AVOCADO BRIE STUFFED CHICKEN BREASTS
Make and share this Avocado Brie Stuffed Chicken Breasts recipe from Food.com.
Provided by jonesies
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove rind from brie and chop cheese.
- Mash 2 avocados with a fork; stir in cheese and 2 tablespoons basil.
- Sprinkle chicken with salt and pepper; loosen skin from chicken breasts without detaching it; spread avocado mixture evenly beneath skin.
- Prepare a hot fire by piling charcoal or lava rocks on one side in a Charcoal or Gas grill, leaving other side empty.
- Arrange chicken, skin side up over empty side and grill, covered, over medium-high heat (350 degrees to 400 degrees) 45 minutes or until chicken is done. (Do not turn chicken.).
- Process remaining avocado, remaining basil, broth, and next 3 ingredients in a blender until smooth, stopping to scrape down sides. Serve with chicken.
Nutrition Facts : Calories 374.4, Fat 29.4, SaturatedFat 7.3, Cholesterol 62.9, Sodium 478.1, Carbohydrate 8.7, Fiber 6.1, Sugar 0.6, Protein 21.2
AVOCADO STUFFED CHICKEN
Make and share this Avocado Stuffed Chicken recipe from Food.com.
Provided by jonesies
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken breasts on a flat, working surface.
- Mix all the remaining ingredients together, except for the peppercorns.
- Reserve half of the mixture.
- Divide the remaining half onto the chicken breasts.
- Roll up the breasts, tucking in ends.
- Place in a lightly oiled baking dish.
- Sprinkle with the peppercorns.
- Bake in a preheated oven at 350°F for 45 minutes, or until chicken is fork tender.
- Remove from oven.
- Cut each breast in half.
- Place on a platter with the reserved Avocado mixture.
- You may garnish the platter with fresh basil, lime slices, small tomatoes & avocado slices (or any of these in different combinations).
Nutrition Facts : Calories 329.1, Fat 18.1, SaturatedFat 2.9, Cholesterol 75.5, Sodium 148.8, Carbohydrate 16.6, Fiber 8.9, Sugar 3, Protein 28.5
AVOCADO STUFFED CHICKEN BREAST RECIPE - (4.3/5)
Provided by á-3973
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Pound chicken breast until uniformly flat. Add lime juice and salt to avocado and spread mixture upon chicken breast, roll up with toothpick. Whisk egg whites in bowl. In other bowl, with remaining spices and bread crumbs-mix, roll breasts in egg whites then bread crumbs Bake for 30 minutes until crispy brown.
AVOCADO-STUFFED CHICKEN BREASTS
This is a special occasion recipe because of the many steps. If you have a really ripe avocado, skip the food processor and just mash it out until it is smooth. And it is easily halved, just use half the avocado for the first part and the other half for the second.
Provided by Lynette ! @breezermom
Categories Chicken
Number Of Ingredients 16
Steps:
- Place the chicken between 2 sheets of wax paper. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Set aside.
- Saute the almonds and green onions in 2 tablespoons oil in a skillet over medium-high heat until the almonds are lightly browned and the green onions are tender. Add the spinach and the next 4 ingredients; cook, stirring constantly, 1 minute or until the spinach wilts. Remove from the heat.
- Combine the chopped avocado and lemon juice; add to the spinach mixture; and stir gently. Spoon about 3 tablespoons spinach mixture in the center of each chicken breast half. Roll up the chicken, starting with the short end; secure with a wooden pick.
- Brown the chicken in the remaining 2 tablespoons hot oil in a large skillet over medium-high heat. Add the broth and the mushrooms; cover and simmer 10 minutes or until the chicken is done. Remove the chicken to a serving platter; reserving the liquid and mushrooms in the skillet. Set aside and keep warm.
- Combine the wine and cornstarch. Stir well. Add to the liquid in the skillet; cook over medium heat, stirring constantly, until thickened.
- Position the knife blade in a food processor bowl. Add the sliced avocado; and process until smooth. Add to skillet; cook, stirring constantly, until heated.
- To serve, slice each chicken roll into 4 rounds. Arrange on individual serving plates. Pour the sauce over the chicken. Garnish with lemon slices, green onion slices and parsley if desired.
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- In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.
- Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.
- Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!
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