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!
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Mmmm… crispy bacon-y goodness!
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
Tender chicken breast stuffed with creamy guacamole and wrapped in bacon that’s grilled until the bacon is nice and crispy!
ingredients
- 4 (6 ounce) chicken breasts, butterflied or pounded thin
- salt and pepper to taste
- 1/2 cup guacamole
- 8 slices bacon
directions
- 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
- 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: Add flavours to the guacamole like sundried tomatoes or blue cheese, etc.
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This is a sponsored post written by me on behalf of Weber Grills Canada. All opinions are 100% mine.
Julie @ Table for Two says
July 27, 2015 at 12:18 pmAnything bacon wrapped is heavenly!!
Jenny says
July 27, 2015 at 12:46 pmWow!! Now this is my kind of chicken dinner 🙂 Love!
Emily @ Layers of Happiness says
July 27, 2015 at 2:22 pmThis is my kind of grilled chicken! That guacamole… and that melty CHEESE on top! Love! Pinned!
marla {Family Fresh Cooking} says
July 27, 2015 at 2:33 pmAll of my favorite ingredients here!! Well done Kevin!
We Are Not Martha says
July 27, 2015 at 2:52 pmThis is basically everything good in life. HEAVENLY!
Sues
Anonymous says
July 27, 2015 at 4:18 pmhow 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 says
July 27, 2015 at 4:19 pmBacon and avocado are two of Josh's favorite foods as well 🙂
Heather Christo says
July 27, 2015 at 5:15 pmthis looks EPIC Kevin!
kevin says
July 27, 2015 at 6:58 pmAnonymous: 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 says
July 27, 2015 at 9:50 pmI am on board with this!! What more could you ask for!
Rachel Gurk says
July 28, 2015 at 2:12 amClearly this is a good decision.
Anonymous says
July 28, 2015 at 6:00 amDoes 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 says
July 28, 2015 at 8:31 amAnonymous: There is no bitterness to the avocado in the guacamole in this.
Anonymous says
August 3, 2015 at 12:00 amI 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 says
August 5, 2015 at 6:29 pmThis 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. http://www.saladmenu.com/salad-recipes/saladmenublogavocado-stuffed-chicken?rq=avocado%20stuffed%20chicken
Anonymous says
August 21, 2015 at 7:15 pmThis looks incredible all rolled up…happy feasting!
Cheryl Donnelly says
January 25, 2016 at 1:28 amKevin, how can I email this to myself & my sister? This is a must-do recipe.
1cbjack says
April 6, 2016 at 5:49 pmUse wooden toothpicks or skewers and don't overfill the chicken breast!
Jodi Ferro says
September 17, 2016 at 12:46 amWe had this for dinner tonight. It was great!! A keeper!
kevin says
September 19, 2016 at 5:11 pmJodi Ferro: I'm glad you enjoyed it!
Unknown says
November 26, 2016 at 6:37 pmDo this without the guac. Guac cooked is revolting.
Kim Quinn says
March 27, 2017 at 2:32 pmRevolting….to you. Why be so cutting with your words?
Paul DeSimone says
September 4, 2017 at 3:30 amI 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)…
Melissa says
January 23, 2019 at 7:24 pmWill definitely be trying this one. I am going to mix finely shredded mozzarella with my guacamole before spreading that mixture on chicken breasts. I like my cheese melted and stringey…..not charbroiled. Keep those tasty recipes coming!!!