Avocado Prawn And Sun Dried Tomato Stuffed Chicken Recipe

Ingredients for Avocado Prawn And Sun Dried Tomato Stuffed Chicken

• Chicken Breasts
• 100g cooked prawns
• Sun Dried Tomatoes
• 1 ripe avocado (sliced)
• Parmesan Cheese
• 2 tablespoons fresh basil (chopped)
• Garlic Cloves

How to Make Avocado Prawn And Sun Dried Tomato Stuffed Chicken

1. Preheat oven to 180°C (350°F).
2. Butterfly 2 chicken breasts by slicing them horizontally almost all the way through, then opening them like a book. Gently pound to an even thickness of about 1/2 inch using a meat mallet.
3. Evenly distribute the following ingredients on one half of each chicken breast: 1/4 cup sun-dried tomatoes (oil-packed, chopped), 1/2 cup cooked prawns, 1/2 ripe avocado (sliced), 2 tbsp fresh basil (chopped), 1 clove garlic (minced), and 1 tablespoon grated Parmesan cheese.
4. Fold the other half of the chicken breast over the filling, securing with 2-3 toothpicks per breast.
5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Brown the chicken breasts on both sides for about 2-3 minutes per side.
6. Drizzle the chicken with an additional 1 tablespoon of olive oil, then transfer the skillet to the preheated oven.
7. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C (165°F).
8. Serve the stuffed chicken breasts over a bed of steamed asparagus and drizzle with hollandaise sauce (store-bought or homemade).