4small bonelessskinless chicken breasts (1¼ - 1½ lb. total weight)
2tbsp.diced red onion
1cupplain panko breadcrumbs
¼tsp.ground black pepper
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, 1/4 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.
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.