Oven-Roasted Chicken Breasts Stuffed with Avocado and Bacon
Description
These oven-roasted chicken breasts are stuffed with a mixture of avocado and bacon, then brushed with pesto to hold a layer of mozzarella cheese and panko breadcrumbs.
Ingredients
•
olive oil cooking spray
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2 large chicken breasts
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1 pinch salt and freshly ground black pepper to taste
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1/2 large avocado, finely chopped
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2 slices cooked bacon, diced
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1/2 cup panko breadcrumbs
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1/2 cup shredded mozzarella cheese
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3 tablespoons olive oil
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2 tablespoons pesto
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.
2
Using a sharp knife, carefully slice into the side of each chicken breast to form a pocket but do not slice all the way through. Season the insides and outsides with salt and pepper.
3
In a small bowl, combine diced avocado and the bacon. Divide the mixture in half and stuff each chicken breast. Use toothpicks to secure the pockets and place into baking pan.
4
Mix together panko, mozzarella cheese, and olive oil in a small bowl. Brush 1 tablespoon pesto on top of each breast. Cover each breast with the panko mixture, pressing into the pesto so mixture adheres.
5
Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).