Oven-Roasted Chicken Breasts Stuffed with Avocado and Bacon

These oven-roasted chicken breasts are stuffed with a mixture of avocado and bacon, then brushed with pesto to hold a layer of panko breadcrumbs. Get ready for meaty juices, and crispy deliciousness!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 827 Calories

Ingredients

• 3 tablespoons olive oil
• ½ cup shredded mozzarella cheese
• 2 tablespoons pesto
• olive oil cooking spray
• 1 pinch salt and freshly ground black pepper to taste
• 2 large chicken breasts
• ½ large avocado, finely chopped
• 2 slices cooked bacon, diced
• ½ cup panko breadcrumbs

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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).