November 14, 2015

Guacamole Stuffed Chicken Breasts Wrapped In Bacon

I've been meaning to get this one onto my personal recipe blog so I don't forget it - but life has just been incredibly hectic and busy.  However, my blog is my 'recipe file' and I'm afraid this dish will be forgotten (out of sight, out of mind) if I don't post it here to remind myself to make again... soon.

My last post was about a bacon, guacamole and chicken 'dip' and you can see now where I got that idea... from leftovers!  Yep, this is what I made up for dinner one night - which led to my yummy appetizer idea. 

There isn't really a recipe other than if you make your guacamole from scratch (I do).

My Homemade Guacamole

2-3 avocados (2 large, use 3 if they are on the smaller side)
1/2 onion, quartered
1/4 c diced chilies
1 heaping teaspoon minced jalapeno's
1 T cilantro or parsley (half that if you use dried)
1 T lime juice
1 large clove minced garlic (or use about 1  teaspoon pre-minced jarred style)
1/4 t salt
1 medium tomato, peeled, seeded and diced
*options;  a little chili powder or cumin if you wish!)

Slice and remove the seed from the avocados.  Scoop the flesh into a food processor bowl.  Add the onion, chilies, jalapeno, cilantro, lime and garlic and salt.  While on pulse a few times, just a few seconds each time.  Don't over process, but be sure the onion is all incorporated.  Stir in half the tomatoes, put into a serving dish, top with the remaining diced tomatoes.  Serve with tortilla chips.

Pound as many boneless, skinless chicken breasts as you wish.
Spread a layer of guacamole on each
Roll up and secure with a strip of bacon - or use two and wrap them like a gift
Bake in a preheated oven at 375 for approximately 30 minutes or until the chicken is done
If you need your bacon more golden brown and crisp, place under the broiler and broil for 2-3 minutes
If you make extra bundles, you can chop them up and add extra guacamole to make an appetizer to serve with tortilla chips.

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