- olive oil cooking spray
- 2 large chicken breasts
- 1 pinch salt and freshly ground black pepper to taste
- 1/2 large avocado, finely chopped
- 2 slices cooked bacon, diced
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded mozzarella cheese
- 3 tablespoons olive oil
- 2 tablespoons pesto
- 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).
08/31/2019
recipepes.com
oven-roasted chicken breasts stuffed with avocado and bacon, recipe
PT15M
PT1H
5
455 calories
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