Thanks to Be Real Stay Real Unravel Yourself for passing along this recipe for Avocado Chicken Parmesan, I can always use another good chicken recipe!
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Prep Time: 10min.
Cook Time: 15min.
2 Chicken Breast Fillets
1/2 cup Flour
2 Tablespoons fresh Milk
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil
1/2 Cup Tomato Pasta Sauce
2 Avocados, sliced
1/2 cup Grated Mozzarella Cheese
Salad Greens (to serve)
Place chicken breast in a clear plastic bag, between 2 sheets of plastic wrap, using a rolling pin or meat mallet pound until approx. 0.5cm thick.
Place flour and breadcrumbs on two separate places and lightly whisk milk and eggs together in a shallow bowl.
Coat 1 piece of chicken breast in flour (shake off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing to secure.
Place on prepared baking tray (with foil or baking paper), repeat the same process with the remaining chicken breast(s) with flour, egg, & etc.
Lightly spray or brush the prepared chicken with oil, bake for 16 minutes (turn after 8 minutes to have evenly colors on breadcrumbs) in preheated 400 degree oven.
Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce.
Arrange avocado slices over sauce and sprinkle with a decent amount of mozzarella cheese.
Put prepared chicken back into oven and bake another 5-7 minutes or until golden and chicken is cooked through.
Serve on top of a garden salad (I use Spinach and fresh greens) or use it as a min topping on cooked pasta.