American cuisine
Easy

Avocado and Tomato Stuffed Chicken Breasts

Avocado and Tomato Stuffed Chicken Breasts
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Pan-seared chicken breasts in a delicious and savory balsamic sauce and stuffed with fresh avocado, tomatoes, onion, and basil, these Stuffed Chicken Breasts are going to be a new low carb family favorite!

Recipe
PRE TIME: 4 hr 45 min
COOKING TIME: 15 min
TOTAL TIME: 5 hr
3 SERVING
Ingredients:
  • 3 piece Chicken breasts
  • 0.3 cup Balsamic Vinegar
  • 1.5 tbsp. Oregano
  • 1 tbsp. Garlic Powder
  • 1.5 tbsp. Cayenne Pepper
  • 2 tbsp. Olive Oil
  • 0.5 count Tomato
  • 0.5 count Avocado
  • 0.5 count Onion
  • 2 tbsp. Basil
  • 1 pinch Salt
  • 1 pinch Black Pepper
Directions:
Step 1
Step 1
1
Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts.
Step 2
Step 2
2
In a large bowl combine the Balsamic vinegar, oregano, garlic powder and cayenne pepper. Season with salt and pepper. Whisk to combine.
Step 3
Step 3
3
Massage the chicken breasts to coat with the mixture. Marinate for 4~5 hours.
Step 4
Step 4
4
Mince a tomato, onion and basil. Dice an avocado. Put them into a small bowl. Season with salt and pepper. Add olive oil. Mix well.
Step 5
Step 5
5
Remove the chicken from the marinade and filled the sauce into chicken breast pockets.
Step 6
Step 6
6
Heat a skillet over medium-high heat. Pour some olive oil. Add chicken breasts to the skillet and cook until golden brown. Then lower heat to medium. Continue cooking for 5-6 minutes on each side, turning once halfway through, until just cooked well done.
Step 7
Step 7
7
Garnish with basil and serve.
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