Bacon Wrapped Avocado Stuffed Chicken -5sp

Avocado is one of my favourite vegetables but I’m always a little careful with it given it is rather high in points. I’ve wanted to use it as a stuffing for a while so I knew to do so I would have to beef it up with some 0pp ingredients.

The result of popping this stuff in the chicken and then wrapping in the salty bacon was delicious. The avocado has a lovely creamy taste and the bacon wrapping keeps the chicken moist whilst adding a lovely flavour.

This is a great recipe if you are short of time but fancy something really tasty. I served this without any carbs and lots of veg instead but it would be equally as nice with some butternut squash chips, rice or even some mini roast potatoes.

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Bacon Wrapped Avocado Stuffed Chicken

Serves 2  = 5sp (previously 9pp) each 

Ingredients

For the stuffing

½ medium avocado (around 78g)

6 or 7 cherry tomatoes, finely chopped

½ small red onion, finely chopped

¼ tsp garlic salt and crushed chillies

Juice of half a lemon

Handful of fresh coriander, roughly chopped

****

2 x 165 chicken breasts, raw

2 x slices of bacon, raw, fat removed

****

Optional

Small Corn on the Cob (add the extra points)

Green Beans

Asparagus

Method

Preheat the oven to 180c.

Take the chicken and pop between two pieces of baking paper. Using a rolling pin, bash until the chicken flattens out to around 2cm thick.

Pop the chicken into a baking dish.

Mash the avocado in a bowl and then add the rest of the stuffing ingredients, mashing and combining well.

Pop the stuffing down the centre of the chicken, evenly distributing the mixture between both pieces of chicken. Fold the sides of the chicken over the stuffing. Wrap each chicken breast in a slice of bacon and then, joint side down, secure with a few cocktail sticks.

Season with salt and pepper and then pop in the oven for 35-40 minutes uncovered until the chicken is cooked through and the bacon has started to crisp up.

I served this with a side salad as well as a small corn on the cob, green beans and asparagus. I boiled them together for 6 minutes, drained and then finished by frying each off in a griddle pan sprayed with garlic frylight until a little charred.

Enjoy!

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