Today, November 23rd, our American neighbors are celebrating their Thanksgiving Day. A public holiday, originating as the ‘harvest festival’, is now celebrated along with Christmas and New Year as part of the broader ‘holiday season’.
Here in Canada, our Thanksgiving was celebrated on October 9th. Generally at the heart of this feast is a roast turkey with all the trimmings. I thought I would get a little more creative today and break with tradition as well as giving an acknowledgement to the US holiday.
BACON WRAPPED, GUACAMOLE STUFFED CHICKEN BREAST seems like an interesting idea. Guacamole, an unlikely stuffing for chicken breast as it usually served as a cold tortilla chip dip. It’s one of those taste ‘sensations’ you have to taste to believe. Of course, you have to start with liking avocados —
As history tells us, the Aztec empire created guacamole spread with some of the same ingredients that we use today as far back as the 1500’s. Published recipes first started appearing in the 1940’s.
Along with the guacamole, I used some smoked Gouda cheese in these little delicacies. I was careful not to add any salt in the guacamole. Between the bacon and the Gouda, I felt it had enough for our liking. The meal makes a nice presentation as well as having a great taste.
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- 250 grams (8 oz) avocado
- 1 1/2 Tbsp yogurt, plain
- 1/4 tsp garlic powder
- 1/2 tsp lemon juice
- 3 Tbsp onion, minced
- 4 pieces sun-dried tomatoes, chopped
- 2 large boneless, skinless chicken breasts
- 4 thick, lean bacon strips
- 30 grams Gouda cheese, smoked or plain
Ingredients
Guacamole
Chicken
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- Mash avocado with a fork, leaving some chunks. Mince onion & coarsely chop sun-dried tomato pieces. Combine all guacamole ingredients to blend.
- Preheat oven to 400 F. Cut a slit into the center of each chicken breast to make a pocket. Lay breasts between two sheets of plastic wrap & pound flat to about a 1/4-inch thickness. On cut side of breasts, lay sliced Gouda cheese. Divide guacamole between breasts; roll up chicken breasts & wrap each one in two strips of bacon. Make sure bacon ends are all on one side. Use toothpicks to ensure all stays in one piece.
- Bake for 20-30 minutes, until chicken is cooked & bacon gets nice & crispy.