GUACAMOLE STUFFED CHICKEN - PALEO GLUTEN FREE

GUACAMOLE STUFFED CHICKEN - PALEO GLUTEN FREE

By paleoleap.com

SERVES: 4

Ingredients

4 chicken breasts, boneless and skinless;

2 ripe avocados, peeled and pitted;

50g/¼ cup red onion, diced;

50g/¼ cup fresh tomato, diced;

1 tbsp. lime juice;

1 garlic clove, minced;

¼ tsp. chili powder;

¼ tsp. ground cumin;

Sea salt and freshly ground black pepper;

Seasoned Flour Ingredients

1 egg, lightly beaten;

120g/1 cup almond flour;

1 tbsp. paprika;

1 tsp garlic powder;

1 tsp. dried oregano;

1 tsp. chili powder;

Sea salt and freshly ground black pepper;

Preheat your oven to 400 F/200C.  Pound each chicken breast thin and flat, using a meat mallet or rolling pin.  Place the avocados in a bowl and mash with a potato masher or a fork.  Add the tomato, onion, garlic, lime juice, chili powder, and cumin to the mashed avocados. Season to taste and stir until well combined.  Spread an equal amount of guacamole in a thin layer over each chicken breast.  Roll up each chicken breast and secure with toothpick or cooking string.  Mix together almond flour, paprika, garlic, oregano, chili powder, and salt and pepper to taste.  Carefully dredge each chicken breast in beaten egg and then coat with the almond flour mixture.  Place chicken in a greased baking dish, and bake for 35 to 40 minutes, or until the chicken is cooked through.