Oozing guac, crispy bacon, we bet you can't get enough of this taste sensation:
1 ripe avocado
1 Spring Onion, finely chopped
½ tomato, chopped
2 Tbsp. Coriander, chopped
pinch of salt
2 Tbsp. freshly squeezed lime juice
4 boneless skinless chicken breasts
Freshly ground black pepper
16 prosciutto strips
1 Tbsp. olive oil
Sriracha Sauce to serve
Preheat oven to 200°C.
Using a knife, cut around the pit of the avocado, separating the halves from each other. Remove the pit and use a spoon to scoop out the avocado. In a large bowl, combine the avocado, spring onion, tomato, coriander, salt, pepper and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges of the chicken closed.
Wrap the chicken with two strips of prosciutto, making sure the ends of the prosciutto all end up on the same side of the chicken.
Heat oil in a pan over high heat. Sear the prosciutto-wrapped chicken for two to three minutes on each side. Remember to cook the sides of the chicken as well. Put the chicken in the oven and bake for 10 minutes.