Guacamole Stuffed Chicken Breast

Rate Now
Jump to RecipeJump to VideoPrint Recipe

Guacamole stuffed chicken breasts are thin pieces of chicken smothered in guacamole; rolled up; coated in flavorful Panko breadcrumbs; and baked.

sliced Guacamole Stuffed Chicken Breast on a white plate

I absolutely love guacamole!  On it’s own, guacamole is really healthy when eaten in moderation.  The problem is, it’s often eaten in massive quantities with a big pile of deep fried tortilla chips.

I decided to ditch the chips and use guacamole to make this healthy entrée, guacamole stuffed chicken breast.

Chicken breasts are pounded thin and flat.  A thin layer of guacamole gets spread onto each piece.  The chicken is rolled up and secured with toothpicks.  Then, the stuffed chicken is coated in a flavorful panko breadcrumb mixture; and baked.

The result is a tender, juicy piece of chicken with a crispy outside and a creamy guacamole filled center.  Yum!

4 image collage showing making Guacamole Stuffed Chicken Breast

Admittedly, it does take a while to prepare this chicken.  None of the steps are difficult, just a little time consuming.  Personally, I think it’s totally worth it.

Find more of my recipes on TikTok

sliced guacamole chicken breast on a white plate

Guacamole Stuffed Chicken Breast Recipe

4.5 from 6 votes
Guacamole stuffed chicken breasts are thin pieces of chicken smothered in guacamole; rolled up; coated in flavorful Panko breadcrumbs; and baked.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Video

Servings 4 servings
Calories 331 kcal

Ingredients
 

  • 4 small boneless skinless chicken breasts (1¼ - 1½ lb. total weight)
  • 1 ripe avocado
  • 2 tbsp. diced red onion
  • ¼ cup chopped tomato
  • 1 tsp. lime juice
  • ¾ tsp. salt divided
  • 2 large eggs
  • 1 cup plain panko breadcrumbs
  • 2 tsp. lime zest
  • 1/2 tsp. garlic powder
  • ¼ tsp. chili powder
  • ¼ tsp. ground cumin
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • Cooking spray

Instructions

  • Preheat oven to 400 degrees F.
  • Use a mallet to pound each chicken breast thin and flat. Set aside.
  • Remove the peel and seed from the avocado. Place the avocado in a medium bowl and mash with a fork. Add the onion, tomato, lime juice, and ½ teaspoon salt. Stir to combine.
  • Divide the guacamole between the chicken pieces and spread it into a thin layer. Roll up the chicken, starting with the skinniest edge (the part that comes to a point). Secure the seam with toothpicks.
  • In a shallow bowl, whisk the eggs.
  • In a separate shallow bowl, add the breadcrumbs, lime zest, garlic powder, chili powder, cumin, ¼ teaspoon salt, and the pepper. Stir to combine.
  • Roll the stuffed chicken in the eggs. Let the excess egg drip off. Press and roll the chicken in the breadcrumbs. Shake off the excess breadcrumbs. Place the chicken seam-side down in a baking dish that has been sprayed with cooking spray. Discard the remaining egg and breadcrumbs.
  • Bake for 30 minutes, or until the chicken is cooked through and it’s coating is golden brown and crispy.

Notes

You could place each chicken breast in a Ziploc bag, or under a piece of plastic wrap as you pound it flat. This will keep the raw chicken juices from spraying.

Nutrition

Serving: 1stuffed chicken breast | Calories: 331kcal | Carbohydrates: 18.3g | Protein: 37.5g | Fat: 11.9g | Saturated Fat: 3.1g | Fiber: 3.3g
Course Dinner, Entree, Main Course
Keyword avocado stuffed chicken, guacamole stuffed chicken
Cuisine American, Mexican
Author Amanda Finks

Check out all of my great chicken recipes.

 

Want more recipes?
Sign up here to have new recipes sent directly to your inbox.
newsletter signup

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 3 stars
    I’ve been working my way through all of the recipes on this site, because they have all been so rewarding to make and serve! This one, however, didn’t have that wow factor that all the other dishes have had. My family all ate it, but I think they all would have preferred to have cold guacamole served separately from the hot crispy chicken. Two components we like, just not married together.

  2. 5 stars
    Made this tonight. Loved it. Only thing I changed, I floured the rolls before the egg dip and I browned them in an ovenproof pan before putting them in the oven. Browned up very nicely.

  3. 4 stars
    Loved this recipe! Works great for those with lactose intolerance. It’s so hard to find a stuffed chicken breast recipe that doesn’t include cheese! I took a shortcut on the guacamole and just used Sabra guacamole. Also, I’m allergic to panko, so I used Good Thins Garlic and Herb Chickpea cracker crumbs. It was a little messy, but tasted great.

  4. 5 stars
    I made this last night and wow! It was amazing, chicken was so tender and the guacamole filling is just amzing. Thank you for the recipe will definitely make this again ?

  5. 5 stars
    I tried this recipe last night & I’ll the truth it was amazing ! I will be making this again and again my husband loved it ” Delish “

  6. Hi! Looks delicious! Could you tell me how this possibly came out to 18 carbs? Only outcome I can come to is omitting tomatoes to shrink the carb count. My mom and I are doing low carb and this looks like a great recipe! But 18 carbs per serving is way too much. Let me know when you can!

      1. Hi. The panko bread crumbs, avocado, tomato, and onion all contribute to the carb count. The majority, however, is coming from the bread crumbs. If you would like to cut the carbs, you could leave the bread crumbs out.

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

Read more