Ingredients
4 organic skinless and boneless chicken breasts
1 ripe but firm avocado, diced
⅓ cup fresh cilantro, chopped
1 teaspoon McCormick Ground Garlic - gluten free
1 teaspoon McCormick Onion Powder - gluten free
1 teaspoon salt
black pepper
olive oil
¼ cup fresh parsley, minced (you can also use dried parsley)
zest of 1 lemon
¼ cup California Sun Dry Tomatoes in oil - (gluten free) drained and chopped
Instructions
<ol>
<li>Preheat oven to 425 degrees F.</li>
<li>Slice a pocket into sides of chicken breasts. Combine the seasoning except the olive oil in a small bowl. Season chicken on all side including inside. In a medium bowl combine the diced avocado, cilantro and sun dried tomatoes. Season with salt and carefully stuff the chicken.</li>
<li>Secure the chicken breasts with kitchen twine.</li>
<li>Heat a large cast iron pan to medium heat then add a splash of olive oil. Sear the chicken on both sides about 3 minutes the transfer in the oven.</li>
<li>Bake from 17 to 20 minutes. Ready</li>
</ol>
