Avocadostuffedchicken Recipes

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.

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).

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).

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Slice chicken breast down the centre length ways, open out, pound with a meat mallet until roughly of equal thickness.
• Lay sun-dried tomatoes down one side, of breast, top with prawns, avocado, basil, garlic and lastly cheese. splitting the ingredients as evenly as possible between the 2 breasts.
• Fold chicken breast over the filling, secure with toothpicks. Heat a little olive oil in a fry pan, brown breasts on both sides. (This just looks more appealing when serving to have the colour on the breasts, can cook them entirely in the oven if you like.).
• Place breasts in an oven proof dish, drizzle with a little olive oil, bake for about 25 Minutes or until cooked through.
• I served ours over asparagus with a hollandaise sauce.