Avocado and Tomato stuffed Chicken breasts


Chicken breasts

1/3 cup Balsamic vinegar

1 ½ tbsp Oregano

1 tbsp Garlic powder

1 ½ tbsp Cayenne pepper

Olive oil





Salt and Pepper to taste



1.Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts.

2.In a large bowl combine the Balsamic vinegar, oregano, garlic powder and cayenne pepper. Season with salt and pepper. Whisk to combine.

3.Massage the chicken breasts to coat with the mixture. Marinate for 4~5 hours.

4.Mince a tomato, onion and basil. Dice an avocado. Put them into a small bowl. Season with salt and pepper. Add olive oil. Mix well.

5.Remove the chicken from the marinade and filled the sauce into chicken breast pockets.

6.Heat a skillet over medium-high heat. Pour some olive oil. Add chicken breasts to the skillet and cook until golden brown. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked well done.

7.Garnish with basil and serve.