Name: Oven-Roasted Chicken Breasts Stuffed with Avocado and Bacon
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Olive oil cooking spray -; Chicken breasts - 2 large; Salt and freshly ground black pepper to taste - 1 pinch; Avocado, finely chopped - ½ large; Cooked bacon, diced - 2 slices; Panko breadcrumbs - ½ cup; Shredded mozzarella cheese - ½ cup; Olive oil - 3 tablespoons; Pesto - 2 tablespoons

Oven-Roasted Chicken Breasts Stuffed with Avocado and Bacon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Oven-Roasted Chicken Breasts Stuffed with Avocado and Bacon

1. Olive oil cooking spray -

2. Chicken breasts - 2 large

3. Salt and freshly ground black pepper to taste - 1 pinch

4. Avocado, finely chopped - ½ large

5. Cooked bacon, diced - 2 slices

6. Panko breadcrumbs - ½ cup

7. Shredded mozzarella cheese - ½ cup

8. Olive oil - 3 tablespoons

9. Pesto - 2 tablespoons

How to cook deliciously - Oven-Roasted Chicken Breasts Stuffed with Avocado and Bacon

1. Stage

Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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).