OVEN-ROASTED CHICKEN BREASTS STUFFED WITH AVOCADO AND BACON

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

Previous Next

Ingredients

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