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Wednesday, January 16, 2013

Guacamole and Bacon Stuffed Chicken

I was contemplating what to make for dinner tonight, we had already had beef and pork this week so it had to be chicken of some sort.  I came up with this recipe, Guacamole and Bacon Stuffed Chicken!  If your like everyone I know and trying to watch what you eat this might be the recipe for you.  It's like a California Club Sandwich without all that bread!  The chicken was so moist and tender, the bacon and guacamole just gave this such a great flavor.  And on top of that the cracker crumbs on the outside were so crunchy and delicious! All in all this was a great new recipe and would definely made it again very soon!





Make the guacamole by first removing the avacados from their shell and mash them with a fork. Now squeeze the juice from ½ lime over the top.  Add in the tomatoes, green onion, garlic powder, salt and mix well.  Taste and adjust season as desired and set aside.  (Leave the pit in guacamole as it will help keep it from turning brown!)


Pound the chicken cutlets thin as you can get them without making a hole.  Spread guacamole on each breast, not to thick, and crumble with bacon.  


Roll up and secure with a toothpick.  These, at this point, can be made ahead of time and placed in the refrigerator until your ready to bake them.



Beat egg white.  Dip each rolled chicken breast into egg white and then into seasoned cracker crumbs (add Tony Chachere’s and garlic powder).  Place on a oiled baking dish for 35 minutes in a preheated 350 degree oven. Brown under the broiler for about 5 minutes until lighty golden brown.




These are so delicious!  Just like a California Club sandwich without all that bread!  

Serve with any side you like.  I am making mine with Captain Z's Fried corn



The Recipes:


Guacamole and Bacon Stuffed Chicken



4 Chicken breast cutlets, pounded thin
guacamole, recipe below
4 slices of bacon, cook crispy, drained and crumbled
3/4 of a sleeve of saltine cracker, crushed and made into crumbs 
**(or any crumbs you might want to use, Low carb option would be ground nuts as the crumbs such as pecans.)
½ teaspoon of Tony Chachere’s seasoning
½ teaspoon of garlic powder
1 egg white, beaten

Make the guacamole and set aside.  Leave pit in guacamole as it will help keep it from turning brown!

Pound the chicken cutlets thin as you can get them without making a hole.  Spread guacamole on each breast, not to thick, and crumble with bacon.  Roll up and secure with a toothpick.

Beat egg white.  Dip each rolled chicken breast into egg white and then into seasoned cracker crumbs (add Tony Cachere’s and garlic powder).  Place on a oiled baking dish for 35 minutes in a preheated 350 degree oven. Brown under the broil for about 5 minutes.

Serve with any side you like.  I am making mine with Captain Z's Fried corn
http://www.marysbites.com/2010/04/fried-fresh-corn.html






Guacamole



2 medium avocados
½ lime juiced
¼ cup chopped tomatoes, drained
1 green onion minced, white and green parts
½ teaspoon garlic powder
½ teaspoon salt

Mash avocados, squeeze ½ lime over the top.  Add in the tomatoes, onion, garlic powder and salt.  Taste and adjust season as desired. 

Happy Eating Ya'll

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