Guacamole Stuffed Chicken
2 chicken boneless, skinless chicken breasts
6 slices bacon, sliced into bits
1 tsp lime juice
2 cups hard cheese (we use Asiago), divided
2 tsp Brass Ring Original
2 tbsp favourite hot sauce (optional)
preheat oven to 375 F
Cut chicken breasts parallel to counter so you have 2 wide, thin slices. Use a piece of saran wrap or empty freezer bag to cover chicken. Gently pound the chicken with a rolling pin until thin enough you can fold it over easily. Or you can use a kitchen mallet. Do not overwork the chicken. Set aside.
Cook bacon in frying pan, drain, set aside.
Slice open avocados, remove pit and scoop into a bowl. Using a masher, gently mash the avocado, then stir in the bacon, one third of the cheese, lime juice, BR Original and hot sauce. Place large spoonful of the avocado mixture onto the chicken and fold over. Place in a greased baking dish. Place in oven, bake for 15-20 mins or until just cooked.
Remove from oven, place remaining guac mixture onto chicken and return to oven to bake for 5 more minutes. Layer cheese on top and broil on low until cheese is crispy.
A great keto dish!