Guacamole Stuffed Chicken
Happy Cinco De Mayo! Yesterday we went to Philly with our good friends and their two kiddos. We went to Craft Hall, which has a playground inside the brewery. Perfect for both the adult and kiddos. Plus we got their greens with radishes and a honey mustard vinaigrette, a pretzel by Lost Bread co., and fries, which was good for this pregnant woman here! Seriously that salad and pretzel were amazing! We then went to Goose Island and Weckerly’s ice cream (where we got our ice cream for our wedding).
On the way home, we were hungry for real food and I really wanted Mexican (you know celebrate Cinco de mayo a bit early). There are only a few Mexican places around us, but we tried out this authentic place in Glassboro, NJ called El Mariachi. I got the grilled chicken tacos with peppers and onions, everyone got the chicken quesadilla and we got guacamole to share. They weren’t a fan of their quesadilla, but I loved my tacos!
Today we are going axe throwing for my brother in laws birthday. I would love a birthday on cinco de mayo, since Mexican food is my favvvv. Obviously I am bringing my guacamole from my blog to eat! On the side, we will have multigrain chips and cucumbers to dip. I sometimes have red pepper to dip, as well, but I don’t have today. If you never have tried cucumber and guacamole, you are missing out! It is so refreshing and healthy!
If you have extra guacamole fold them into chicken breasts, coat with egg wash and bread crumbs, and bake (See recipe below).
Guacamole Stuffed Chicken
Preheat oven to 350 °F.
In a medium bowl combine avocado, lime juice, red onion, jalapeno, plum tomatoes, garlic cloves, cilantro, and salt to taste.
In a small, wide bowl add two eggs and whisk.
In another small, wide bowl add bread crumbs.
Butterfly the chicken and pound with the flat side of a meat mallet so it can be stuffed. Add 1-2 tbsp of guacamole inside the chicken and spread into a layer. Roll the chicken and tooth pick it, to prevent it from coming undone.
Dip the chicken into the egg then the breadcrumb mixture. Place on a baking sheet (we use a stone so we didn’t have to use oil to prevent sticking).
Bake for 20-30 minutes, until internal temp. is 165 °F.
3 ripe avocados
1/2 lime juice
1/4 red onion, chopped
1/2 jalapeno, chopped and de-seeded
1 plum tomato, chopped
2 garlic cloves, minced
1/4 cup fresh cilantro, chopped
salt to taste
4 chicken breasts
1/2 cup bread crumbs
Here is a Mexican saying to get you through this week:
“No hay mal que por bien no venga”
(Means: There’s no evil that doesn’t come with some good in it.)
No matter how hard things get, try to find the good in it! I am thankful for my relationship with the Lord. This past week I struggled with anxiety a little more than I usually do. The good that I found through it was the trust in the Lord and how thankful I am for my savior. I am not meant to control my life, it is a relief to give it all to him and know that he has my life in his hands. We aren’t here on earth to control our own lives or other lives, we can give control over to the Lord and know he wants to the best for his Children. So no matter what evil may come to you this week, because hey this is life and it isn’t always perfect, look for the good that can come out of it!