4 boneless/skinless chicken breasts
1 ripe avocado sliced lengthwise into ¼” slices.
1 block of fat-free cream cheese
4 tsp garlic granules or powder
2 tbsp soy sauce
½ tbsp olive oil
*below items are optional
2 sheets of roasted nori seaweed
imitation crab flakes (or real crab flakes if you have access)

Preheat oven to 450F.

1. Use a glass casserole dish with a lid, preferably a medium sized one.

2. Coat the bottom of the dish with the olive oil.

3. Pound chicken breasts flat (or at least somewhat flat).

4. Remove outer peel of avocado and place 3 slices in a line across the middle of each flattened chicken breast.

5. Place ¼ of the block of cream cheese beside the avocado - and spread it across the chicken breast in the same direction as the avocado line.

6. Sprinkle 1 tsp garlic on each avocado and cream cheese line.

7. Drizzle ½ tbsp soy sauce on each chicken breast.

8.*add optional items* Break Nori sheets in half and place each half on top of each avocado and cream cheese line, place a thin row of crab flakes on the line if desired.

9. Roll up chicken breast like a burrito, making sure to fold the ends in before rolling (this will keep the cream cheese from leaking out.

9.1 *you may want to utilize toothpicks to keep the chicken rolled up to your liking.

10. Place each “roll-up” in the casserole dish making sure they do not fall open.

11. Cover casserole dish.

12. Bake for 45 minutes or until chicken is cooked through.

*you may add soy sauce or teriyaki to your taste.

Submitted by: Branden Mann