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Stuffed chicken breast with avocado and tomatoes

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Ingredients for 3 servings:

  • 3 chicken breast fillets, 150 – 200 g each
  • 80 ml balsamic vinegar
  • 1 ½ tbsp oregano
  • 1 tbsp garlic powder
  • 1 ½ tbsp cayenne pepper
  • 1 avocado(s)
  • 10 cherry tomatoes
  • 2 stalks of basil
  • 1 onion(s), red
  • 3 tbsp oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 35 minutes

Combine balsamic vinegar, oregano, garlic powder, and cayenne pepper and season with salt and pepper. Cut a pocket into the chicken breasts and let them marinate in the vinegar marinade in the refrigerator for about 4-5 hours. Finely chop the avocado, cherry tomatoes, basil, and onion. Mix with oil and season with salt and pepper. Stuff the chicken breasts with the avocado-tomato mixture and seal the pockets with toothpicks. Then fry well on all sides in a heated pan with oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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