Bacon Guacamole Chicken Bombs<br /><br />Music:<br />Surf and Sun<br />Warner Chappell Production Music<br /><br />Makes 8<br /><br />Ingredients:<br />2 ripe avocados<br />½ white onion, finely chopped<br />½ tomato, chopped<br />2 tablespoons cilantro, chopped<br />½ tablespoon kosher salt<br />2 tablespoons freshly squeezed lime juice<br />4 boneless skinless chicken breasts<br />Kosher salt<br />Freshly ground black pepper<br />8 bacon strips<br />1 tablespoon canola oil<br /><br />Preparation:<br />1. Preheat oven to 400°F.<br />2. Using a knife, cut around the pit of the avocado, removing the halves from each other. Remove the pit and use a spoon to scoop out the avocado. In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.<br />3. Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges of the chicken closed.<br />4. Wrap the chicken with two strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.<br />5. Heat oil in a pan over high heat. Sear the bacon-wrapped chicken for two to three minutes on each side. Remember to cook the sides of the chicken as well. Bake for 10 minutes. Serve!
