Recipe Instructions:
Ingredients
2 Boneless Skinless Chicken Breasts
1/8 Teaspoon Salt
1 Cup Homemade Italian Seasoning
1 Avocado
1 Tomato
2 Tablespoons Vegetable Oil
Cooking Directions
Lay the chicken breasts flat on a chopping board. Flatten a bit with a meat mallet or rolling pin. Sprinkle with a little bit of salt. Generously rub the chicken breasts with the Italian seasoning. Leave the herb rubbed chicken beasts on the chopping board for around 15 minutes to take in the herb mixture
Chop the avocado and tomatoes into bite sized pieces
Slice the chicken breast to create a pocket but do not cut all the way until you split the piece of chicken breast. Stuff the inside of the chicken breast with the avocado and tomatoes
Secure the edges with toothpicks. Actually I realized wooden skewers would be much better so you only have one long skewer holding the chicken breast together
Heat a non stick pan and add oil to it. Let the chicken breast cook on one side for several minutes. Let the second side cook as well until browned. The heat should be medium high so that the chicken breast is cooked through on all sides. Keep turning so that the chicken breast is cooked evenly on all sides
Serve the chicken breasts over a bed of blanched salted mixed veggies
