Ingredients
for 8 chicken bombs
- 2 avocados, ripe
- ½ white onion, finely chopped
- ½ tomato, chopped
- 2 tablespoons cilantro, chopped
- ½ tablespoon kosher salt
- 2 tablespoons lime juice, freshly squeezed
- 4 boneless, skinless chicken breasts
- kosher salt, to taste
- black pepper, freshly ground, to taste
- 8 bacon strips
- 1 tablespoon canola oil
Preparation
- Preheat oven to 400°F (200°C).
- Using a knife, cut around the pit of the avocado, separating the halves from each other. Remove the pit and use a spoon to scoop out the avocado.
- 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.
- Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise.
- Cut a slit into 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 of the chicken closed.
- Wrap the chicken with two strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
- Heat oil in a pan over high heat. Sear the bacon-wrapped chicken for two to three minutes on each side. Remember to cook the sides of the chicken as well.
- Bake for 10 minutes and then serve.
- Enjoy!
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