for 8 chicken bombs
2 ripe avocados
½ white onion, finely chopped
½ tomato, chopped
2 tablespoons chopped fresh coriander
½ tablespoon kosher salt, and more to taste
2 tablespoons fresh lime juice
4 boneless, skinless chicken breasts
black pepper, to taste
8 slices of bacon
1 tablespoon canola oil
Preheat the oven to 200°C (400°F).
Using a knife, cut the core of each avocado, separating the halves. Remove the pits and use a spoon to remove the flesh.
In a large bowl, combine the avocado, onion, tomato, coriander, salt and lime juice. Crush and stir with a fork until no large pieces of avocado remain.
Season the chicken breasts with salt and pepper on all sides. Cut the chicken breasts in half crosswise.
Cut a slit in the centre of each half to make a pocket. Take a spoonful of guacamole and put it in the pocket. Pinch the edges to close them.
Wrap each chicken breast with two strips of bacon, making sure the ends of the bacon are all on the same side of the chicken.
Heat oil in a large skillet over high heat. Sear the bacon-wrapped chicken for 2 to 3 minutes on each side. Don’t forget to sear the sides of the chicken as well.
Transfer the chicken to a baking dish and cook for 10 minutes, or until cooked through and the internal temperature reaches 75°C (165°F). Serve immediately.