Avocado Artichoke Stuffed Chicken

³ Description

A delicious, healthy meal idea that supplies all the beneficial healthy fats

² Ingredients

•  1 Juice of 1 wedge or slice Fresh Lemon Juice
•  1/2 can (14 oz), drained Cooked Artichoke (Canned)
•  1/4 cup (not packed) Cottage Cheese (Nonfat)
•  1/2 tsp Paprika
•  1/4 tsp Red or Cayenne Pepper
•  1 tsp, leaves Thyme (Dried)
•  8 tbsp Basil
•  2 fruit without skin and seeds California Avocados
•  1 tsp Sea Salt
•  1 serving (serving = 1 tsp) Trader Joe's Crushed Garlic
•  8 serving (serving = 4 oz) Market Pantry Boneless Skinless Chicken Breast
•  1/2 tsp Black Pepper
•  1 tbsp Onion Powder

q Directions

Recipe By: Sarah Grace Spann
FreshFitnHealthy.com
IG: @freshfitnhealthy
FB: Facebook.com/freshfitnhealthy


Avocado Artichoke Creamy Pesto Filling
- 2 avocados, flesh
- 1/2 14oz can artichokes, chopped
-1/2 cup chopped fresh basil
- 1/4 cup low fat cottage cheese
-1T lemon juice
-1 teaspoon crushed garlic
-1/2 teaspoon black pepper
-1/2 teaspoon sea salt
-1/2 teaspoon red pepper seasoning
-1/2 teaspoon smoked paprika

Other:
-4 large Chicken Breasts
-1 T each: dried basil, thyme, onion
-1 tsp each: pepper flakes, garlic powder, sea salt

Directions: In high speed blender or food processor, add all avocado filling ingredients, except artichokes, and blend until smooth. Stir in chopped artichokes. Place in fridge until needed. Preheat oven to 350 degrees F. Take out chicken breast, and butterfly with knife (cut breast in half horizontally but not all the way through so that it is still in one piece). Place 1/4 mixture in each breast, and fold back top half of chicken to “close”. In a shallow bowl, mix all the dried seasonings and salt together. Sprinkle rub mixture on each breast on both sides, and place on a cookie pan sprayed with nonstick spray. Cook in oven for about 20 minutes, or until chicken is done.

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