Chicken Breast stuffed with Avocado & Red Capsicum


Chicken Breasts

  • 2 chicken breasts
  • 1 avocado
  • 1 red capsicum
  • 2 tbls olive oil
  • 4 slices of streaky bacon (naturally cured and nitrate free)

Potato Pattie

  • 4 Med potatoes
  • ½ onion finely chopped
  • ¼ cup of milk or cream
  • 2 teaspoons of butter
  • Organic flour

Good pinch of rock salt and freshly ground pepper, Sour dough bread crumbs or good quality crumbs

1 egg for dipping potato patties into

Light citrus sauce (good to use the hollandaise and add more lemon and cream)


Preheat oven to 200c. Pocket and stuff the boneless chicken length ways (leaving the Skin on to prevent drying out) with the avocado and red capsicum sliced length ways going into the chicken breast. Place two pieces of the bacon down and roll the stuffed chicken breasts firmly in the bacon, place in the oven for 30mins glaze with butter if needed, make sure to check chicken is cooked thoroughly.

Boil potato with a small amount of salt, when cooked add milk or cream with butter and mash then add onion and season. Place potato mash into two balls place in flour then into egg wash and roll in bread crumbs place on buttered tray in oven with chicken for 20 min.

Slice the chicken on an angle and place on top of the potato pattie in the centre of a warmed plate then add the chicken, place the citrus hollandaise sauce on and around the chicken. Any fresh seasonal vegetables or salad are a ideal compliment to this dish.

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