My Sweet Marie

Chicken stuffed with Avocado and Artichoke

Posted on: June 2, 2015

So this recipe was inspired by but of course, I had to change it up a bit to suit my needs. But it sounded so good, I had to give it a go!  Incidentally this can be used as a dip as well as a stuffing for your chicken. It is delicious! Here’s what I did:


  • 4 chicken breasts, boneless/skinless butterflied
  • 2 avocadoes
  • 1 can artichokes, drained
  • 1/2 cup basil fresh
  • 3 tbsp. pine nuts
  • 1 tbsp. lemon juice

Spice mix:

  • 1/2 tsp black pepper
  • 1 tsp sea salt
  • 1/2 tsp paprika
  • 1 tbsp. basil, dry
  • 1 tbsp. thyme leaves
  • 1 tbsp. onion powder
  • 1 tsp garlic powder
  • 1 tsp chili flakes


  1. Season your chicken breasts with the spice mix, inside and out. don’t need to use it all.
  2. In your food processor, toss in the avocado, artichokes, pine nuts, basil and lemon juice. Process till all well blended. It can be as chunky or smooth as you prefer. You can add a tsp of the seasoning while it’s working as well if you like.
  3. Now take your butterflied chicken and stuff with the filling. Secure with a toothpick if need be.
  4. If you have extra filling, serve it as an appetizer with veggies or crackers, or nachos.
  5. Bake the chicken breast, on parchment covered trays, at 350 for 40-60 minutes depending on your oven.
  6. Serve with a large salad and enjoy!

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