California Club-Stuffed Grilled Chicken
Fresh Raspberries
Ingredients
- 4 (6-oz) boneless, skinless chicken breasts
- 3 Tbsp olive oil, divided
- ¼ tsp kosher salt
- ¼ tsp pepper
- 8 slices bacon
- ¼ cup mayonnaise
- 2 Tbsp finely chopped fresh basil
- ½ cup chopped romaine lettuce
- 1 avocado, sliced
- 1 tomato, cut into 8 slices
Instructions
- Preheat grill or grill pan to medium-high heat. Pound chicken to ½-inch thickness in a zip-top bag using the heel of your hand. Coat chicken with 2 Tbsp oil; sprinkle with salt and pepper.
- Rub 1 Tbsp oil on grill rack. Grill chicken 6 minutes per side or until done.
- Meanwhile, place bacon on a paper towel-lined plate; microwave at HIGH 1½ to 2 minutes or until crisp.
- Combine mayonnaise and basil.
- Carefully butterfly chicken breasts, cutting to but not through other side. Spread basil mayonnaise inside each chicken breast pocket.
- Layer avocado, tomato, and bacon in chicken pockets. Serve each with knife and fork.
Side Dish Ingredients
- 2 cups raspberries
Side Dish Instructions
- Serve raspberries on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
679
|
32
|
711
|
| Fat (g) | 51 | 0 | 51 |
| Sat. Fat (g) | 12 | 0 | 12 |
| Protein (g) | 47 | 1 | 48 |
| Carb (g) | 7 | 7 | 14 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 686 | 1 | 687 |
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