Bacon Wrapped Guacamole Stuffed Chicken

This is a sponsored post written by me on behalf of Weber Grills Canada. All opinions are 100% mine.

Bacon Wrapped Guacamole Stuffed Chicken
It's time to pull your grills out and celebrate summer by making these bacon wrapped guacamole stuffed chicken breasts! I took two of my favourite foods, bacon and avocado and combined them into a tasty dinner that is just begging to be grilled! Although this recipe might look a little challenging with the stuffing and the wrapping, it's actually pretty easy! You start off by pounding the chicken breasts until they are about 1/4 inch thick with a meat mallet (I have used a rolling pin to do this) and then you just place the guacamole on top of one side and roll it up. You can either wrap the bacon around the chicken one slice at a time to ensure a single layer of bacon or you can just lay a few strips of bacon out, place the chicken on one end and wrap it all up in one go. The essential thing about this recipe is to get the bacon nice and crispy and this is easy on the grill but if you are stuck indoors you can either pan fry the wrapped chicken and then place it in the oven or you can cook it in the oven and then turn the oven up to broil. No matter how you do it this bacon wrapped guacamole stuffed chicken is sure to be the talk of the town!

Bacon Wrapped Guacamole Stuffed Chicken

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Bacon Wrapped Guacamole Stuffed Chicken
Mmmm... crispy bacon-y goodness!

Bacon Wrapped Guacamole Stuffed Chicken

Bacon Wrapped Guacamole Stuffed Chicken
I know what you are thinking right now: "But Kevin, this meal only includes two of the three major food groups; you've got the bacon and avocado but where is the cheese?" Well, I've got you covered, or rather I got these tasty bacon wrapped guacamole stuffed chicken breasts covered, in plenty of cheese and then placed back on the grill until it melts!

Bacon Wrapped Guacamole Stuffed Chicken

Bacon Wrapped Guacamole Stuffed Chicken
Bacon Wrapped Guacamole Stuffed Chicken

Bacon Wrapped Guacamole Stuffed Chicken

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Tender chicken breast stuffed with creamy guacamole and wrapped in bacon that's grilled until the bacon is nice and crispy!

  • 4 (6 ounce) chicken breasts, butterflied or pounded thin
  • salt and pepper to taste
  • 1/2 cup guacamole
  • 8 slices bacon
  1. Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the guacamole on each of the chicken breasts, roll them up and wrap each in 2 slices of bacon
  2. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.

Option: Replace the salt and pepper with your favourite seasoning blend.
Option: Add flavours to the guacamole like sundried tomatoes or blue cheese, etc.
Nutrition Facts: Calories 338, Fat 17.5g (Saturated 3.6g, Trans 0), Cholesterol 104mg, Sodium 670mg, Carbs 4.3g (Fiber 2g, Sugars 1g), Protein 44.5g
Nutrition by: Nutritional facts powered by Edamam

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Julie @ Table for Two said...

Anything bacon wrapped is heavenly!!

Jenny said...

Wow!! Now this is my kind of chicken dinner :) Love!

Emily @ Layers of Happiness said...

This is my kind of grilled chicken! That guacamole... and that melty CHEESE on top! Love! Pinned!

marla {Family Fresh Cooking} said...

All of my favorite ingredients here!! Well done Kevin!

We Are Not Martha said...

This is basically everything good in life. HEAVENLY!


Anonymous said...

how do you keep the bacon wrapped neatly? My bacon wrapped stuff (jalapeno poppers for example) completely falls apart with the bacon flopping around and getting burnt on the ends...

Maria said...

Bacon and avocado are two of Josh's favorite foods as well :)

Heather Christo said...

this looks EPIC Kevin!

Kevin Lynch said...

Anonymous: I laid several strips of bacon out on a surface with a little overlap between each slice, placed the chicken on one and and rolled everything up. After that I made sure that the side with the loose ends of the bacon were down on the grill so they cooked onto the next layer down nice and solidly.

Gaby said...

I am on board with this!! What more could you ask for!

Rachel Gurk said...

Clearly this is a good decision.

Anonymous said...

Does your avocado not go bitter? I've cooked with avocado on pizza before and it just gets this bitter taste when cooked. Not sure if the same would happen here?

Kevin Lynch said...

Anonymous: There is no bitterness to the avocado in the guacamole in this.

Anonymous said...

I have always had the same problem Anon reported about bacon-wrapped anything refusing to stay rolled on the grill. Then I realized the problem was that my favorite bacon --thick sliced--is too thick to stay wrapped and too thick to "weld together" as Kevin described. Thin works better, tho it cooks too quickly if fire is too hot.

Dave Thompson said...

This looks like something that I need to try cooking. I love chicken, guacamole, and most of all bacon. The cheese you add at the end definitely makes this an amazing dish. I'll definitely have to make this for dinner some time soon.

Anonymous said...

This looks incredible all rolled up...happy feasting!

Cheryl Donnelly said...

Kevin, how can I email this to myself & my sister? This is a must-do recipe.

1cbjack said...

Use wooden toothpicks or skewers and don't overfill the chicken breast!

Jodi Ferro said...

We had this for dinner tonight. It was great!! A keeper!

Kevin Lynch said...

Jodi Ferro: I'm glad you enjoyed it!

Unknown said...

Do this without the guac. Guac cooked is revolting.

Kim Quinn said... you. Why be so cutting with your words?

Paul DeSimone said...

I made this for my family (including 2 pre-teens). I have to say I was a little concerned about cooking the guacamole, but it was just fine - as if it hadn't been in the oven for almost 30 minutes!. I pounded the breasts thin and carefully rolled them jelly-roll style. I also used 4 strips of bacon per breast: one wrapped lengthwise across the "chicken seam" and the ends and the other three wrapped as instructed. Doing this circumvented any need for toothpicks as the bacon created a fine "envelope." When wrapping, I made sure that the "chicken seam" was UP while the "bacon seam" was DOWN during the baking/broiling.
After broiling for a few minutes at the end I broiled them for a few more minutes after turning the breasts over to crisp up the bottoms a bit. I didn't experience any juices leaking until I turned them over, but they held together beautifully and were not dry at all (no doubt thanks to the bacon!)

Pretty darn easy, too. This recipe is a keeper.

I would imagine it would be pretty easy to prepare these in advance as well - prepare and assemble them the day before and just pop them in the oven the "day of." Hmmm... I wonder how well these would freeze (uncooked)...

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