2 ripe avocados
½ small white onion, finely chopped
½ small tomato, chopped
1 Tbsp. cilantro, chopped (more if you really like cilantro)
½ Tbsp. fine sea salt
2 Tbsp. fresh squeezed lime juice
Boneless skinless chicken breasts
Fine ground sea salt
Freshly ground black pepper
Bacon: enough for two strips per breast
2 Tbsp olive oil
Preheat oven to 400°F.
Half, de-pit and skin the avocados.
In a large bowl, mash the avocado and stir with a fork or potato masher until there are no large chunks of avocado left.
Add the onion, tomato, cilantro, salt, and lime juice. Mix util well blended.
Season chicken breasts with sea salt and ground pepper.
Carefully slit a pocket into the side of each breast. Make sure to not go all the way through.
Take a heaping spoonful of the guacamole and pack it into the pocket it’s okay if a little oozes out.
Wrap each breast with two strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
Heat oil in a pan over med-high heat.
Cook the chicken for two to three minutes on each side. Start with your bacon ends side down fist.
Make sure to sear the sides as well.
Place breasts on a cookie sheet or in an oven safe casserole and bake for 20 minutes.
Serve and enjoy.
* The featured image is not mine. I of course forgot to take a picture so had to use google to find one. This image comes from the Tasty Website where I got the original recipe.*