Avocado Stuffed Chicken Breasts
This Avocado Stuffed Chicken Breast is filled with plump avocado, juicy sun-dried tomatoes and cooked to perfection. A definite family favorite.
This Avocado Stuffed Chicken Breast is filled with plump avocado, juicy sun-dried tomatoes and cooked to perfection. A definite family favorite.
- Carbohydrate 17.1744516666512 g
- Cholesterol 2190.08 mg
- Fat 82.7421433333311 g
- Fiber 13.4854162830393 g
- Protein 875.910874999991 g
- Saturated Fat 17.6249093333333 g
- Serving Size 1 1 recipe (3984g)
- Sodium 2468.83633333314 mg
- Sugar 3.68903538361181 g
- Trans Fat 14.4836343333325 g
- Calories 4532 calories
Step-by-step
- Preheat oven to 425 degrees F.
- Use a sharp knife to slice a pocket into the side of each chicken breast. Use the seasoning blend to season both sides of the chicken breasts.
- In a small bowl combine the diced avocado, sun dried tomatoes, cilantro and salt. Divide the mixture between the chicken breasts and secure the pockets closed with toothpicks if desired.
- Heat a large cast iron (or oven safe) skillet over medium heat. Add the olive oil to the pan and when hot, sear the chicken on both sides for about 3 minutes, until golden brown. Cover pan with aluminum foil and place in preheated oven for 15 to 17 minutes, until chicken reaches internal temperature of 155 degrees. Remove from oven and keep covered for 5 minutes before removing toothpicks and enjoying.
Pulling chicken from the oven precisely when its internal temperature hits 155 degrees Fahrenheit prevents the meat from drying out during the required five-minute resting period, during which carryover heat finishes the cooking process. Searing poultry for three minutes per side in a cast-iron skillet develops the necessary Maillard reaction before the pan transfers to a 425 degree oven. Scaling this preparation for larger groups requires managing pan capacity carefully. Crowding a skillet drops the surface temperature of the cast iron, releasing moisture from the meat and turning a proper sear into an unintended braise. Cooking more than four chicken breasts necessitates operating two separate skillets simultaneously or working in distinct batches. Batch cooking demands wiping the skillet clean between rounds and bringing the oil back to shimmer before introducing the next piece of meat. Maintaining proper heat control throughout the initial stoveward phase guarantees the exterior develops a golden crust while the internal pocket of avocado and sun-dried tomatoes remains intact. Adjusting ingredient quantities proportionally maintains the structural integrity of each pocket without overstuffing the cavity. Excess filling compromises the seal, allowing fats to leak into the pan during the transfer to the oven. Securing each incision with toothpicks provides insurance against leakage, provided those markers are removed prior to serving.
