Alex’s work — all of it. My role was limited to pre-heating the oven and taking photos. She got the idea for bacon guacamole chicken bombs from Closet Cooking and, after discovering a lone piece of avocado that her sister, Sam, did not finish (or forgot about), she decided she was going to make her version — as an appetizer, no less, and the prelude to a bistek lunch.
Alex’s began her bacon guacamole chicken bombs with chicken thigh fillets pounded with a mallet until thin. Then, parcels were formed by stuffing the chicken with guacamole. The parcels were wrapped in fatty belly bacon and secured with toothpicks. Into a very hot oven went the parcels where they stayed for the better part of 30 minutes.
When the bacon guacamole chicken bombs came out, the bacon was browned and some of its melted fat had permeated the chicken meat. To describe the dish as irresistible wouldn’t capture its essence accurately. It was seductive.
Bacon Guacamole Chicken Bombs
- 6 chicken thigh fillets
- salt and pepper
- chunky guacamole
- 12 rashers belly bacon
- Preheat the oven to 420F.
- Place the chicken thigh fillets between two sheets of cling film. Pound with a mallet until about an eighth of an inch thin. Sprinkle with salt and pepper.
- Put a heaping teaspoonful of guacamole at the center of each fillet. Fold in the sides to form parcels.
- Wrap each parcel with a bacon rasher. Wrap again sideways to completely seal. Secure with toothpicks.
- Arrange the bacon-wrapped chicken parcelson a rack set on top of a tray lined with greaseproof paper (for easy clean-up!). Grill in the oven at 420F for 20 to 30 minutes, depending on the size and thickness of the chicken thighs.
- When cool enough to handle, slice to expose the beautiful centers. Serve warm.