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)
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!