Avocado Stuffed Chicken and Chives


1 chicken breast (with bones)
1 celery stalk, chopped into squares
1 tbsp. chives, finely chopped
1 tbsp. Dijon mustard
1 tbsp. cream
1 plain yogurt 
2.5 ox. (70 g.) cream cheese
3 large avocados



Bring 3 liters of water to boil on high heat. Once boiling, add chicken breast and cook for 35 minutes or until ready. Allow to cool. Cut chicken breast into 1 cm. thick cubes and set aside. In a bowl, mix celery, chives, mustard, cream, yogurt, cream cheese. Add chicken and season with salt. Peel, halve and pit avocados gently so the inside is not damaged. Stuff each avocado with the chicken paste.