Best Bacon Guacamole Chicken Sandwiches Recipes

Bacon Guacamole Chicken Bombs Recipe by Tasty image

Provided by Tasty

Categories Dinner

Yield 8 chicken bombs

Number Of Ingredients 10

2 ripe avocados
½ white onion, finely chopped
½ tomato, chopped
2 tablespoons chopped fresh cilantro
½ tablespoon kosher salt, plus more to taste
2 tablespoons fresh lime juice
4 boneless, skinless chicken breasts
black pepper, to taste
8 strips bacon
1 tablespoon canola oil

Steps:

Preheat the oven to 400°F (200°C).
Using a knife, cut around the pit of each avocado, separating the halves from each other. Remove the pits and use a spoon to scoop out the flesh.
In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
Season the chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise.
Cut a slit in the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges closed.
Wrap each chicken breast with 2 strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
Heat oil in a large pan over high heat. Sear the bacon-wrapped chicken for 2-3 minutes on each side. Remember to sear the sides of the chicken as well.
Transfer the chicken to a baking dish and bake for 10 minutes, or until cooked through and the internal temperature reaches 165°F (75°C). Serve immediately.
Enjoy!

Nutrition Facts : Calories 397 calories, Carbohydrate 6 grams, Fat 24 grams, Fiber 2 grams, Protein 37 grams, Sugar 1 gram

Chicken Avocado and Bacon Sandwich image

Provided by Food Network

Categories main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 12

2 pounds chicken breasts, trimmed
1 teaspoon kosher salt
1 teaspoon dried tarragon leaves
1/2 teaspoon cracked black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon granulated garlic
2 tablespoons extra-virgin olive oil
8 pieces applewood smoked bacon
1 large loaf ciabatta or other crusty bread
1/2 cup ranch dressing
8 slices white Cheddar
1 avocado, sliced

Steps:

Preheat the oven to 350 degrees F.
Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic. Flip the chicken, then sprinkle with the remaining salt, pepper and garlic. Spoon the oil over the chicken and rub to fully coat. Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes. The bacon should be almost fully cooked.
Chill the chicken until fully cooled.
Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
Halve the ciabatta horizontally, then set it up open-face to build the sandwiches. Spread half of the ranch dressing onto the bottom piece of ciabatta. Stack the sliced chicken over the ranch, creating two or three layers. Cover the chicken with the sliced Cheddar and then top with the bacon.
Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
Coat the top piece of ciabatta with the remaining ranch dressing. Top the bacon with the avocado, and then finish the sandwich with the top piece of bread. Cut into 4 pieces to serve.