Avocado chicken

2 servings
1 hour 40 min

The salad left one avocado fruit and I decided to cook something beautiful in appearance and interesting in taste. For a long time I looked for a suitable recipe and stopped there. In addition to breast, you can stuff a whole chicken or a small chicken in this way. The dish can be both festive and everyday. Chicken in this form can be served with any salads, any side dishes.

How to cook chicken with avocado? Measure the required ingredients. Wash vegetables and meat well, then dry them with paper towels.

Cut the chicken fillet lengthwise into two parts, not reaching the edge of 1 cm.

Arrange the fillet with a book and beat it slightly.

Transfer the chicken to a bowl, pour the soy sauce over it and leave to marinate.

While the meat is marinating, peel the avocado, remove the bone. Cut the flesh into small cubes. Tomato (I have two of them because they are small) also cut into small cubes. Finely chop the garlic and basil.

Wash the basil, dry and chop finely.

Combine the avocado and tomato in a separate plate. Pour lemon juice over them so the avocado doesn't go dark.

Add chopped basil and garlic passed through the press to the vegetables.

Mix everything well.

Remove the breasts from the marinade, allow to drain excess fluid. Do not pour out the marinade - we will need it later. Stuff the breasts tightly with the resulting fruit and vegetable salad.

Fasten the edges of the breasts with wooden skewers or toothpicks.

Place the breasts in a roasting tin, pour over the remaining marinated soy sauce and sprinkle over the black ground pepper.