EGG-FREE, NUT-FREE
This dish was one of the first meals I ever experimented with on my own in the kitchen. My then boyfriend (now husband) was on a seven-month deployment, and I wanted to have some recipes under my belt that would blow him away when he came home. In short, this recipe totally nailed it.
Makes 4 servings (2 rolls per serving)
Prep time: 15 minutes (not including guacamole)
Cooking time: 35 minutes
4 boneless, skinless chicken breasts
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup Everyone’s Favorite Guacamole (see tip)
8 bacon slices
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
2. Slice each chicken breast horizontally through the center, to create two thin breasts.
3. Season the meat with the salt and pepper. Lay each breast flat and spread about 1 tablespoon of the guacamole on top. Roll up each breast with the guacamole inside, secure each roll with a toothpick, and place the rolls on the prepared baking sheet.
4. Wrap 1 piece of bacon around each roll, using the toothpick as an anchor for the ends.
5. Bake for 30 to 35 minutes, depending on the thickness of the rolls, until the chicken is cooked through. Remove the toothpicks before serving.
Noelle’s tip: Use your favorite store-bought fresh guacamole to make this dish quick and easy.