One of the many wondrous things about eating the way we do is that bacon and guacamole aren't just tolerated and saved for special occasions. They're encouraged.
So when I found a recipe on Pinterest for bacon-wrapped guacamole-stuffed chicken, well, I knew we had to make it. And it didn't disappoint.
With only four ingredients to contend with, it's pretty simple. Rolling up the chicken is a little tricky (we should have pounded ours thinner), but it doesn't have to be perfect. It's hard to get enough guac into the chicken to roll up, so we served ours with extra on the side for dipping, and that was crucial. The bacon was crispy, the guacamole was spicy, and the entire meal was wonderful. We served it with a side of garlic-butter roasted carrots, and wow. What a meal.
If you're looking for an easy, impressive dinner to make, look no further. Your family will thank you.
E & B
bacon-wrapped guacamole-stuffed chickenAn addictingly delicious low-carb meal. Serves 4
4 six-ounce chicken breasts, butterflied or pounded thin
salt and pepper to taste
1/2 cup guacamole (plus more for serving)
8 slices bacon (we used 12)
Lay the chicken flat. Season the outside with salt and pepper.
Spread ¼ of the guacamole on each chicken breasts, roll each breast up, and wrap in 2-3 slices bacon.
Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked.
OR back in a preheated oven at 400 degrees on a wire rack on a baking sheet until cooked, about 20-30 minutes. Turn the oven to broil for the last few minutes to ensure that the bacon is crispy.
Recipe from Closet Cooking.