Guacamole Stuffed Chicken

2 chicken boneless, skinless chicken breasts

3 avocados

6 slices bacon, sliced into bits

1 tsp lime juice

2 cups hard cheese (we use Asiago)

2 tsp Brass Ring Original

2 tbsp Jimmy Fuego Magma Hot Sauce

preheat oven to 375 F

Cut chicken breasts laterally 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. 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, lime juice, BR Original and hot sauce. Place large spoonful onto the chicken and fold over. Place in a greased baking dish. Place in oven, bake for 12 mins. 

Remove from oven, place remaining guac mixture onto chicken and return to oven to bake for 4 more minutes. Remove from oven and layer cheese on top and broil on low until crispy. 

A great keto dish!

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