3 small boneless, skinless chicken breasts
1 ripe avocado
2 tbsp diced red onion
¼ c chopped tomato
1 tsp lime juice
¾ tsp salt, divided
2 large eggs
1 c plain panko breadcrumbs
2 tsp lime zest
½ tsp garlic powder
¼ tsp chili powder
¼ tsp ground cumin
¼ tsp salt
¼ tsp ground black pepper
Preheat oven to 400 degrees F. Use a mallet to pound each chicken breast thin and flat. I put mine in a big ziploc bag and put a towel under & on top of it. Set aside.
Remove the peel and seed from the avocado. Place the avocado in a medium bowl and mash with a fork. Add the onion, tomato, lime juice, and ½ teaspoon salt. Stir to combine.
Divide the guacamole between the chicken pieces and spread it into a thin layer. Roll up the chicken, starting with the skinniest edge (the part that comes to a point). Secure the seam with toothpicks.
In a shallow bowl, whisk the eggs. In a separate shallow bowl, add the breadcrumbs, lime zest, garlic powder, chili powder, cumin, ¼ teaspoon salt, and the pepper. Stir to combine. Roll the stuffed chicken in the eggs. Let the excess egg drip off. Press and roll the chicken in the breadcrumbs. Shake off the excess breadcrumbs. Place the chicken seam-side down in a baking dish that has been sprayed with cooking spray.
Bake for 30 minutes, or until the chicken is cooked through and it’s coating is golden brown and crispy.
Original recipe found here.
We had this with roasted okra and one of our fave kale salad mixes.