Avocado Stuffed Chicken Breasts
4 large chicken breasts
All Purpose Seasoning Blend (see notes)
1 large avocado, diced
1/4 cup sun dried tomato strips in oil, drained and diced
2 tbsp chopped cilantro
1/4 tsp salt
1 to 2 tbsp extra virgin olive oil
Preheat oven to 425 degrees F.
Use a sharp knife to slice a pocket into the side of each chicken breast. Use the seasoning blend to season both sides of the chicken breasts.
In a small bowl combine the diced avocado, sun dried tomatoes, cilantro and salt. Divide the mixture between the chicken breasts and secure the pockets closed with toothpicks if desired.
Heat a large cast iron (or oven safe) skillet over medium heat. Add the olive oil to the pan and when hot, sear the chicken on both sides for about 3 minutes, until golden brown. Cover pan with aluminum foil and place in preheated oven for 15 to 17 minutes, until chicken reaches internal temperature of 155 degrees. Remove from oven and keep covered for 5 minutes before removing toothpicks and enjoying.
For the seasoning blend combine: 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried parsley, 1 tsp lemon zest. (OR you can use McCormick's All Purpose Seasoning Himalayan Pink Salt)