2 avocados, flesh
½ 14oz can artichokes, chopped
½ cup chopped fresh basil
¼ cup low fat cottage cheese
1tablespoon lemon juice
1 teaspoon crushed garlic
½ tsp each black pepper, sea salt, red pepper seasoning, and smoked paprika
4 large Chicken Breasts
1 tablespoon each: dried basil, thyme, onion
1 teaspoon each: pepper flakes, garlic powder, sea salt
In high speed blender or food processor, add all avocado filling ingredients, except artichokes, and blend until smooth. Stir in chopped artichokes. Place in fridge until needed. Preheat oven to 350 degrees F. Take out chicken breast, and butterfly with knife (cut breast in half horizontally but not all the way through so that it is still in one piece). Place ¼ mixture in each breast, and fold back top half of chicken to “close”. In a shallow bowl, mix all the dried seasonings and salt together. Sprinkle rub mixture on each breast on both sides, and place on a cookie pan sprayed with nonstick spray. Cook in oven for about 20 minutes, or until chicken is done.

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