Avocado Prawn and Sun Dried Tomato Stuffed Chicken
Elevate your weeknight dinners with this decadent Avocado Prawn and Sun-Dried Tomato Stuffed Chicken recipe—a flavorful masterpiece that's as elegant as it is satisfying. Tender chicken breasts are filled with a creamy, zesty mixture of mashed avocado, succulent prawns, tangy sun-dried tomatoes, and aromatic fresh basil, all tied together with a touch of smooth cream cheese. Brushed with a paprika-spiced olive oil blend and perfectly seared before baking, the result is juicy, golden-brown chicken bursting with Mediterranean-inspired flavors. Ready in under an hour, this impressive dish is ideal for entertaining or simply indulging at home. Serve it alongside a crisp garden salad or roasted vegetables for a complete, gourmet experience.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 large Avocado
- 200 grams Cooked prawns
- 6 pieces Sun-dried tomatoes
- 2 cloves Garlic
- 2 tablespoons Fresh basil
- 80 grams Cream cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 0.5 teaspoons Paprika
- 12 pieces Toothpicks
Instructions
Preheat the oven to 190°C (375°F).
Using a sharp knife, carefully cut a pocket into each chicken breast, being careful not to cut all the way through.
In a mixing bowl, mash the avocado until smooth. Finely chop the cooked prawns, sun-dried tomatoes, garlic, and fresh basil, and then mix them into the avocado along with the cream cheese. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and mix until well combined.
Stuff each chicken breast pocket with the avocado-prawn mixture. Secure the opening with 2-3 toothpicks to ensure the filling stays inside while cooking.
In a small bowl, mix olive oil, remaining salt, black pepper, and paprika. Brush this mixture evenly over the stuffed chicken breasts to season the outside.
Heat a large ovenproof skillet over medium-high heat. Add a small drizzle of olive oil, and sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
Carefully remove the toothpicks before serving. Allow the chicken to rest for 5 minutes and serve warm, garnished with fresh basil if desired.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 4493 mg | 195% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 1.4 g | ||
| Protein | 265.9 g | 532% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1451 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
