Guacamole Stuffed Chicken

You had me at avocado...

So a couple of weeks ago it was a stuffed mushroom but it's now time to jazz it up a bit and stuff some chicken!

The guacamole includes avocado, red pepper, red onion and the optional addition of chilli flakes. The crusty coating is made from blitzed oats and mixed herbs. This recipe will work just as well using bread crumbs or flour but I'm always looking to add a touch of quirkiness to my recipes, so oats it is!

Here I have chosen a side of green veggies and some oh so dreamy halloumi - an absolute treat for a student not gonna lie.

Simply stuff, add crust and bake!

Ingredients:

(For 1 chicken breast)

- 1 skinless chicken breast

- ½ an avocado

- 2 tbsp chopped red pepper

- 2 tbsp diced red onion

- 1 tsp chilli flakes (optional)

- 1 egg

- ¼ cup oats

- sprinkle of mixed herbs

- salt & pepper

Method:

1. Preheat the oven to 180 degrees.

2. Mash up the avocado with a fork and add it to a bowl. Stir in the onion, red pepper, chilli flakes, then season with some salt and pepper.

3. Cut your chicken breast sideways, as if you're cutting a baguette, so not cutting through fully but making a groove to allow for the stuffing. Then stuff in as much avocado mixture as you can.

4. Blitz the oats in a food processor to make a fine crumb and add a sprinkle of mixed herbs.

5. Crack the egg into a bowl and whisk it. Then carefully dip the stuffed chicken breast into the egg, ensuring all of the surface is covered in egg.

7. Roll of the breast in the oat crumbs, then lay it flat on some foil on a baking tray. Bake it in the oven for 35-40 minutes or until it's cooked through. If the oats aren't browning then drizzle over some more egg mixture or olive oil.

Serve with a side of greens and halloumi like I did.

Please leave a comment below!

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