Avocado is one of the healthiest fats you can eat. I can highly recommend that when they are seasonal you make the most of the lovely green flesh and eat them in whichever way takes your fancy. I love them plain, or with salt. My grandmother loved them with brown malt vinegar and sugar and as I type this I am salivating at the thought. I use avocado on pizza and will eat it with cheese on toast. It is great with pasta and even better with chicken. This chicken stuffed with avocado dish is easy to prepare and all you need to do is be a bit patient when you slice the chicken breasts and stuff them. The oven takes care of the rest.
Chicken Stuffed With Avocado
- 70 g cream cheese
- 70 g avocado
- ½ red chilli, sliced
- 2 chicken breasts
- 1 small handful rosemary stalks
- salt and freshly ground black pepper to season
- paprika for colour
- preheat the oven to 180° Celsius
- using a fork mash together the cream cheese and the avocado
- add the chilli
- make a slit in the flesh of the chicken breast
- using a spoon or a piping bag fill the slit with the avocado mix
- place the rosemary stalks on the bottom of an oven proof dish
- place the chicken breasts on top of the rosemary
- sprinkle the paprika over the skin
- bake for 40 minutes, making sure they are properly cooked before removing from the oven
Ingredients for my Chicken Stuffed With Avocado:
- Cream cheese – I buy full fat cream cheese and the best quality I can afford.
- Avocado – I only ever buy these in season and I don’t mind which variety I get. I make sure that they are firm and leave them to ripen at home, out of the fridge. If I cannot find whole avocado I will use avocado pulp in my recipes. Some stores even keep frozen avocado but I have never tried this.
- Chillies – I use whatever is growing in my garden, or dried Calabrian chillies that we bring home with us from Italy. If I have to buy chillies then I prefer the serenade ones to any others.
- Chicken – I buy fresh, free range chicken that has not been fed anti biotics or fish meal. Neither has it had any brine injected in it and never previously frozen.
- Rosemary – I grow rosemary in my garden, both the common variety and the local indigenous fynbos one. The indigenous has softer leaves and a milder taste. But in my recipes I always use common rosemary.