Bacon Guacamole Chicken Bombs

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Ingredients

• ripe avocado

  2 ripe avocados

• white onion

  ½ white onion, finely chopped

• tomatoes

  ½ tomato, chopped

• chopped fresh cilantro

  0.3 tbsp

• kosher salt

  ½ Tbsp. kosher salt

• fresh lime juice

  0.3 tbsp

• boneless, skinless chicken breast

  4 boneless skinless chicken breasts

• black pepper

  Freshly ground black pepper

• bacon

  1 strip

• canola oil

  0.1 tbsp

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   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.

   0.3ripe avocado
3. 3

   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.

   0.3ripe avocado½ white onion, finely choppedwhite onion0.3 tbspchopped fresh cilantro½ Tbsp. kosher saltkosher salt0.3 tbspfresh lime juice
4. 4

   Season the chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise.

   ½ Tbsp. kosher saltkosher saltFreshly ground black pepperblack pepper
5. 5

   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.

6. 6

   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.

   0.5boneless, skinless chicken breast1 stripbacon
7. 7

   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.

   0.1 tbspcanola oil1 stripbacon
8. 8

   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.

9. 9

   Enjoy!