4 ripe avocados mashed
1 8oz can of artichokes chopped
2 cloves garlic (finely minced)
4 scallions (green part only, chopped)
2 Tbsp olive oil
2 Tbsp fresh lemon juice
3/4 cup Organic Greek Plain Yogurt
1/2 cup blue cheese (crumbled)
(Combine all ingredients in a bowl and refrigerate )
6 organic chicken breasts
5 beaten eggs
1 tbsp dried basil
3/4 tbsp paprika
1/2 tbsp crushed red pepper
sea salt and fresh ground pepper to taste
1 8 oz can of panko bread crumbs
In a large bowel mix mashed avacados, artichokes, scallions, yogurt, blue cheese, lemon juice and spices.
- Preheat oven to 400
- Beat eggs and place aside in large bowl
- Pour breadcrumbs in a bowl mix in the paprika, red pepper and basil.
- Butterfly chicken breast. Carefully pound to tenderize.
- Season with sea salt and fresh ground pepper both sides of chicken breasts.
- Put olive oil in OVEN SAFE skillet (I prefer cast iron) and put heat to Medium/High and let it get hot. Stuff chicken with artichoke, avacado and blue cheese mixture. Place tooth picks through sides to keep closed. Place on skillet when hot! Cook one side for 3-4 minutes (or until golden brown) flip and place in oven.
- Cook for 20 minutes, garnish with fresh chopped parsley and enjoy!