Recipe For Chicken Stuffed With Avocado

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 which ever 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
Chicken Stuffed With Avocado
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Chicken Stuffed With Avocado


  • 70 g cream cheese
  • 70 g avocado
  • ½ red chilli sliced
  • 2 chicken breasts
  • handful of 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
  • season
  • sprinkle the paprika over the skin
  • bake for 40 minutes, making sure they are properly cooked before removing from the oven

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16 thoughts on “Recipe For Chicken Stuffed With Avocado

  1. I’m an avocado fan and love them with lime juice and salt. Don’t often cook with them though – so thanks for suggestion.

  2. Oh this is fantastic! A colleague gave me 8 ginourmous avo’s and I’ve been wondering what to do with all of them when they ripen..this looks amazing…

  3. I love both the whole stuffed chicken idea as well avo with just about anything, however I find that as soon as avo gets even slight heat on it, it turns bitter. No matter what I have tried or done, the bitterness is always there. Any tips?

    1. I find that if it is left on top of a pizza the same thing happens – but when mixed into an ingredient, or not subject to direct dry heat it is not bitter 🙂

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