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Baked Italian Parmesan Chicken Breast-Guacamole Stuffed (Paleo, Gluten-Free, Keto)

Baked Italian Parmesan Chicken Breast-Guacamole Stuffed (Paleo, Gluten-Free, Keto).jpg
Baked Italian Parmesan Chicken Breast-Guacamole Stuffed (Paleo, Gluten-Free, Keto)



I am inspired these days, developing recipes makes me feel great, and when I discover that others like what I do, I feel like a chef star! 🌟 😉  but believe me, you will never forget this yummy chicken recipe because it's too good to be true!  It has everything in one, and each bite is an explosion of combined flavors 😋

Anyway, we all have, without exception, something hidden inside us that when it shows up gives us pleasure  Sharing what you think about something to find out other comments about what they feel, it´s a wonderful way to know people and see another point of view because we are different in many ways from each other, even some of us are more expressive, others shyer, some more passionate than others, etc, so, no matter what, it´s an instrument of expression of our identity and what we have and need to express to the world.

Going straight to this recipe, I thought to make a combination of the two famous recipes to see how it would be, and believe me it´s outstanding! There should be the possibility of putting the explanation and pictures with the smell and flavor included.

I tried a lot of recipes, then adapt them to my liking, so I hope you like this one as my family and I liked it.

It´s full of lean protein, healthy fats, fiber, paleo, keto, and gluten-free, it tastes like heaven, a complete meal on one plate, what else we can ask for?

Ready? Let's go...


BAKED ITALIAN PARMESAN CHICKEN BREAST-GUACAMOLE STUFFED (Paleo, Gluten-Free, Keto)

Baked Italian Parmesan Chicken Breast-Guacamole Stuffed (Paleo, Gluten-Free, Keto).jpg


Preparation Time: 10-15 min
Baking Time: 40 min 
Total Time: 45 min
The recipe makes 4 servings.




Ingredients:
  1. 4 chicken breasts thawed
  2. 1 medium avocado
  3. 8 tablespoons of roasted tomato pesto
  4. 1/2 small onion minced
  5. 3 garlic cloves  crushed
  6. dash of jalapeño pepper flakes, cayenne pepper, or any hot sauce that you like
  7. 1/4 cup of cilantro or parsley leaves chopped 
  8. 1/4 cup fresh spinach chopped finely
  9. 1 1/2 tablespoons of Italian seasoning, or the combination of oregano and Italian seasoning together
  10. 4 tablespoons of virgin olive oil
  11. juice of 2 lemon
  12. 1/3 cup of white wine
  13. 1/2 cup parmesan cheese shredded (vegan or dairy) or nutritional yeast (explanation in Notes)
  14. 1/4 cup  mozzarella cheese shredded (vegan or dairy)
  15. salt to taste
  16. black pepper to taste
Instructions:

Preheat oven to 375 F.


Preparing and stuffing the chicken breast (Paleo, Gluten-Free, Keto).jpg
Preparing and stuffing the chicken breast. 
With a sharp knife, open the thicker part of the chicken breast making a pocket, then add salt and black pepper, as you usually do. Set them aside in a baking pan.

In a bowl mix olive oil, wine, lemon juice, salt, crushed garlic cloves, Italian seasoning, and oregano, pour over the chicken breast, open the pockets, and pass them to the mix to permit them to absorb the marinade. Let them rest for at least 30 minutes, hours, or overnight.

Into another small bowl mash the avocado with a dash of salt, and black pepper, then add jalapeño pepper flakes, 1 tablespoon of roasted tomato pesto, chopped cilantro leaves, spinach, a pinch of salt and black pepper, and 1/4 cup of parmesan cheese. Stir until well combined.

Open each breast, put about 1 1/2 tablespoon of the avocado mixture inside, depending on the size of your chicken breast, and spread evenly, but try to push it towards the back, don´t worry, when you close it, it will accommodate.

Bake them between 30-35 minutes, or until they reach 165 F.

Once done, put on each surface about 1 1/2 tablespoons of roasted tomato pesto, and spread it equally on the surface of them.

When the breasts are done, mix the mozzarella cheese with the rest of the parmesan cheese and put it on them.

Turn the oven to broil, and let the cheeses melt, between 8-12 minutes, depending on your oven.

Enjoy it with gluten-free pasta, rice, salad, potatoes, etc.

Notes: Maybe you don´t want to close the chicken breast with toothpicks, it´s ok, but in my experience, it´s better if you do it, the stuff cannot fall apart while cooking. Then when you are going to serve, is easy to remove those sticks.

If you want to skip the cheeses, add around 1 tablespoon of nutritional yeast for each breast you are going to bake, stir with the tomato pesto o marinated, and put on them, put a little bit of water to mix it up if you do it with tomato pesto. 

The tomato pesto gives it a wonderful and strong flavor combined with the cheeses, but if you don´t have it, take a marinated tomato sauce or another you have on hand and put it in a pot until it´s thick enough to put over the chicken breasts, and when you are stuffing it.













If you like this may you are interested in this recipe:


CUBAN MARINADE OVEN-ROASTED-STUFFED PORK LOIN WITH AVOCADO AND NUTS (Paleo, Keto, Gluten-Free)

Remember, "Your body is a temple, but only if you treat it as one". Astrid Alauda. 

If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗

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