Avocado Chicken Parmigiana
- 7 3/4 ounces chicken breast fillet halved lengthways
- 3 7/8 tablespoons all purpose flour
- 1 egg lightly beaten
- 15/16 cup dried breadcrumbs
- olive oil
- 4 tablespoons tomato pasta sauce
- 1/2 avocado sliced
- 2 tablespoons Parmesan cheese
- salad leaves to serve
- Preheat oven to 200C/400F fan-forced. Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thick with a rolling pin.
- Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs. Place on a baking tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.
- Spray chicken with olive oil. Bake for 5 minutes. Remove from the oven and top each with two tablespoon pasta sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven. Bake for 5 to 7 minutes or until golden and chicken is cooked through.
chicken breast fillet, flour, egg, breadcrumbs, olive oil, tomato pasta sauce, avocado, parmesan cheese, salad
Taken from www.yummly.com/recipe/Avocado-Chicken-Parmigiana-1646549 (may not work)