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.)
**(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
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
Happy Eating Ya'll
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