Avocado Stuffed Chicken Breast

4 Boneless Chicken Breasts

2 Avocados 

2 Tbsp Lemon Juice

2 Large Cloves of Garlic Crushed

10 Cherry Tomatoes Diced

1/2 Cup Vidalia Onion Diced

1/4 Cup Roasted Red Pepper

1 Tsp Fresh Chopped Basil

1 Tsp Fresh Chopped Oregano

1/2 Tsp Fresh Chopped Lemon Thyme

3 Tbsp Olive Oil 

Paprika 

Salt and Pepper to Taste

For Sauce:

1 Cup Chicken Stock

2 Tbs Onion

1 Clove Garlic Crushed

2 Tbsp Butter

2 Sprigs Lemon Thyme Chopped

Salt and Pepper to Taste 

1 Tbsp Corn Starch

1/4 Cup Water

1. Preheat Oven to 350 degrees. Lightly oil baking sheet with half of the olive oil. 
2. Slice chicken in half, opening like a butterfly, and pound with meat mallet to about 1/4 inch. 
3. Season chicken with salt and pepper. Set aside.  
4. Cut Avocados down to pit, twist halves and separate. 
5. Carefully strike pit with a sharp knife, twist, remove, and discard pits. With a large spoon, carefully scoop avocado halves from skin, slice and chop. 
6. In a large bowl, combine avocado, onions, tomatoes, peppers, lemon juice and herbs. Season with salt and pepper. 
7. Lay chicken on a flat surface and spoon avocado mixture on to each piece, reserving about 25% of the mixture. 
8. Roll each piece tightly around mixture, tucking ends and place seam side on oiled baking sheet.
9. Drizzle remaining oil over tops of chicken and season with paprika. 
10. Bake at 350 degrees for 35 minutes. 
11. While baking, preheat a small skillet and melt butter. Add onions and garlic, saute onions over medium heat until onions just begin to soften. 
12. Add chicken stock and simmer about 10 minutes until slightly reduced. 
13. Mix water and starch until well blended, and add to skillet and stir until thickened. Stir in remaining avocado mixture. 
14. Serve Chicken with Quinoa or Rice, and your favorite Vegetable. Spoon sauce over each piece and enjoy.