Guacamole Stuffed Chicken

This was a quick meal I threw together as an experiment so quantities are not exact. It's good as a light summer meal. I've since also made this by omitting the cheese and instead breading the chicken with panko for a light, crispy texture. I made the guacamole as a modification of another recipe...knowing that many people like their guacamole different ways feel free to change this part. Be mindful that the seasoning in the guac will need to be a tad strong to balance out the avocado, chicken and cheese/bread crumbs. Also, my oven seems to bake slowly so cooking time may be off.

• Ready In: 50 mins
• Serves: 2-3

Ingredients

• 1  avocado (mashed)
• 1  tomatoes (diced)
• 2  garlic cloves (finely chopped or crushed)
• 1  teaspoon  balsamic vinegar
•  lime juice
•  cumin
•  salt
•  pepper
• 1  lb boneless skinless chicken breast, thawed
• 1  cup salsa
• 1  cup mozzarella cheese (sliced or shredded)

Directions

1. Note: I served this dish with brown rice. If that's what you choose I recommend starting the chicken and rice at the same time as they both take ~40 minutes to cook. Another alternative to cooking it separately is to bake the dish with the rice - add extra salsa for moisture.
2. Combine avocado, tomato, garlic, vinegar and lime juice in small bowl. Season to taste (~1/8 tsp cumin, dash of salt, dash of pepper).
3. Slice chicken lengthwise, leaving some in-tact at the ends (like a pita), or slice in half lengthwise and tenderize.
4. Stuff liberally with guacamole, or wrap tenderized chicken around guacamole and hold with a toothpick.
5. Place chicken in glass baking dish, cover with salsa.
6. Scatter cheese on top (If you prefer melted cheese instead of crispy, add 10 minutes before removing chicken from the oven).
7. Bake at 450 F for 40 - 45 minutes, or until chicken is fully cooked. Chicken should cool slightly before being served.