Avocado Chicken Parmigiana – Eat With Your Eyes


Ingredients: 220 grams (1/2 pound) Chicken breast fillet, halved lengthways,30 grams (1/4 cup) All-purpose flour,1 Egg, lightly beaten,100 grams (1 3/4 cup) Dried breadcrumbs,Olive oil,4 tablespoons Tomato pasta sauce,1/2 Avocado, sliced,2 tablespoons Parmesan cheese,Salad leaves, to serve

  1. Preheat oven to 200C/400F fan-forced.
  2. Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thick with a rolling pin.
  3. Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs.
  4. Place on a baking tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.
  5. Spray chicken with olive oil.
  6. Bake for 5 minutes.
  7. Remove from the oven and top each with two tablespoon pasta sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven.
  8. Bake for 5 to 7 minutes or until golden and chicken is cooked through.


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