05-30-2018, 01:15 PM
Saw a recipe for this online and then decided to make my own version of it below.
These are so easy to make it's disgusting.
Guacamole Stuffed Chicken
Ingredients:
Pound the chicken nice and thin.
Season one side with salt & pepper and put about a tablespoon or so into each breast, roll up and then wrap with bacon.
If you're not using bacon and they won't stay put, simply stick toothpicks in them until you're satisfied.
Season the outside with salt & pepper if you're not using bacon.
Heat your pan and then put some oil in there. Not much, just enough to keep the food from sticking.
*if you're using bacon no oil is needed!*
Sear those things up nice and fast and let them get a little golden brown on all sides.
*if using bacon, sear them until ALL the bacon is crispy and holding them together.
Lower the heat the heat to a simmer and cover until there is no pink left inside.
You may see some guacamole escaping, but that's OK!
TIP: when you put these in the pan, any version, put them "seam" side down to keep them tight and sealed fast.
[attachment=215]
These are so easy to make it's disgusting.
Guacamole Stuffed Chicken
Ingredients:
- chicken breasts, pounded thin
- guacamole
- salt & pepper to taste
- *optional* bacon to wrap
- little bit of olive oil
Pound the chicken nice and thin.
Season one side with salt & pepper and put about a tablespoon or so into each breast, roll up and then wrap with bacon.
If you're not using bacon and they won't stay put, simply stick toothpicks in them until you're satisfied.
Season the outside with salt & pepper if you're not using bacon.
Heat your pan and then put some oil in there. Not much, just enough to keep the food from sticking.
*if you're using bacon no oil is needed!*
Sear those things up nice and fast and let them get a little golden brown on all sides.
*if using bacon, sear them until ALL the bacon is crispy and holding them together.
Lower the heat the heat to a simmer and cover until there is no pink left inside.
You may see some guacamole escaping, but that's OK!
TIP: when you put these in the pan, any version, put them "seam" side down to keep them tight and sealed fast.
[attachment=215]