Guac and Salsa Chicken

A hopeful how-to rather than the usual recipe, since it was on a whim but came out great!


You’ll need:

  • Boneless, skinless chicken breasts (not those narrow tenderloins!), pre-sliced thinly or pounded flat for maximal surface area
  • Your favorite salsa (I used a hot habanero variety, but a milder one, something earthy with chipotle chilies, or a bright mango version might work!)
  • Your favorite guacamole (I used spicy!)


Please, please brine your chicken for about an hour beforehand. It just takes a little salty water, and it keeps things gloriously juicy!

Then, preheat oven to 475 degrees (high heat + shorter cook time is also key!). Spread a layer of salsa along the bottom of a baking pan.

Lay a chicken breast flat, and spread a good layer of guacamole on it. Then, roll/fold the guac side in like a stuffing. Carefully place into the pan, and repeat for all.

Cover the stuffed breasts with more salsa, and bake for ~15 minutes, or until just done! Alternatively, you might be able to do this in a slow cooker.


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