I’ve been craving guacamole. Most would assume it’s pregnancy related, and it may very well be, but ever since I had some delicious homemade guacamole at Chipotle a few weeks back with co-workers, I’ve been wanting some more. But I wanted to try my hand at making it myself, too.
I headed over to AllRecipes.com to look for the highest rated guacamole recipe they had. I know guacamole is avocado based but that’s the extent of my knowledge on the subject. We went with this guacamole recipe, and bought some fresh ingredients.
Initially, I imagined having turkey burgers and putting the guacamole on them as a condiment. But we also had two lonely chicken breasts in the fridge that were begging to be turned into something, so I turned my attention towards combining guacamole with chicken in a flavorful way instead.
We’ve done a lot of variations on stuffed chicken breasts or pork in the past, so why not guacamole stuffed chicken breasts? It was really as easy as it sounds. And by stuffed I should probably clarify and say “roll ups” because technically we rolled the guacamole up inside of the chicken breasts. Whatever you call it, plenty of tasty guacamole oozed from the chicken. So good!
Guacamole Stuffed Chicken Breasts
- Guacamole, freshly made from your favorite recipe. We used this one.
- boneless, skinless chicken breasts
- seasonings to taste or even breadcrumbs if you’d like
1. Make the guacamole ahead of time, or open a jar of your favorite brand and set aside. Homemade would be the best, though!
2. Preheat the oven to 350 F. Using a meat tenderizer, pound the chicken breasts really flat and thin. You’re going to be rolling them up, so the thinner the better!
3. Spread the guacamole on the top of each flattened chicken breast. Begin from one end and roll the chicken up completely; you may need a toothpick or two to secure. I used one, even though the guac acted like “glue” and held the chicken together pretty nicely without. I used quite a bit of guacamole on each chicken breast so they didn’t roll beautifully, but I like guac and in the end this was irrelevant to the taste anyway!
4. Brush on a thin coat of mayonnaise to lightly glaze all sides of the rolled chicken breast. This will lock in moisture and also help the seasonings stick. We used Mrs. Dash Tomato and Basil Garlic seasoning to go sodium free, but you could also use salt and pepper or garlic powder or something. You could even coat the chicken in seasoned breadcrumbs at this point if you preferred. The mayo will help hold them on.
5. Place the chicken breasts in a shallow baking dish in the preheated oven and bake for 30 minutes uncovered.
We didn’t have any at the time that was low sodium, but we REALLY wanted to pour some salsa over the top of the chicken a couple minutes before the end of baking, though it would have also been good added right after taking the chicken out of the oven. Either way, salsa on top would finish it off nicely. We omitted the salsa this time, but will definitely be sure to have some for next time!
The chicken had such a delicious, juicy flavor, and it was bursting with tasty guacamole. We served it with steamed golden corn and enjoyed every bite. :) Hope you like it, too!
I made this last night as I had chicken tenderloins and some leftover homemade guacamole and not much else as ideas for dinner….this was a hit!! I mixed an Adobo spice mix into the mayo and painted it on my tiny tenderloin rolls then covered everything with breadcrumbs…..served it with salsa and rice and beans….we will definitely be eating this dish again…I make guacamole alot and hate to see it go to waste..so this recipe makes me happy!!! Thank you!
Hooray Lauren! Glad you enjoyed it! I love the idea of mixing in spices to the mayo, too. Thanks for the tip! I, too, hate wasting guacamole so this is perfect. Thanks for your comment! :)