OVEN-ROASTED CHICKEN BREASTS STUFFED WITH AVOCADO AND BACON

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Oven-Roasted Chicken Breasts Stuffed with Avocado and Bacon image

These oven-roasted chicken breasts are stuffed with a mixture of avocado and bacon, then brushed with pesto to hold a layer of panko breadcrumbs. Get ready for meaty juices, and crispy deliciousness!

Provided by Diana71

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 2

Number Of Ingredients 9

olive oil cooking spray
2 large chicken breasts
1 pinch salt and freshly ground black pepper to taste
½ large avocado, finely chopped
2 slices cooked bacon, diced
½ cup panko breadcrumbs
½ cup shredded mozzarella cheese
3 tablespoons olive oil
2 tablespoons pesto

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).

Nutrition Facts : Calories 827.3 calories, Carbohydrate 26.8 g, Cholesterol 165.5 mg, Fat 53.7 g, Fiber 5.2 g, Protein 65.5 g, SaturatedFat 12.5 g, Sodium 898.4 mg, Sugar 0.8 g

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