- 2 boneless, skinless chicken breasts
- 1 cup prepared guacamole
- 16 long, thin bacon strips
Heat oven 350°F.
With a sharp knife, cut chicken in half crosswise then cut a slit into each piece to form a pocket. Stuff each piece of chicken with guacamole. Gently pinch chicken closed and completely wrap with bacon strips.
Heat an oven-safe skillet to medium-high. Brown the bacon-wrapped chicken on both sides, about 3 minutes per side. Transfer skillet to the oven and bake approximately 20 more minutes, or until internal temperature reaches 165°F.
Stuffing alternatives: Jalapenos with cream cheese, sautéed mushroom and pepper jack and spinach with goat cheese.