Avocado chicken parmigiana

Name: Avocado chicken parmigiana
Total time: 45 min
Yield: 8 servings
Ingredients: 226.8 g boneless skinless chicken breast; 31.25 g flour; 1 free range eggs; 189 ml dry bread crumbs; 8 servings olive oil; 4 Tbsps pasta sauce; 0.5 avocado; 2 Tbsps parmigiano reggiano; 1 leaf greens

Avocado Chicken Parmigiana is a Mediterranean appetizer that covers 10% of your daily vitamins and minerals. It is a very reasonably priced dish and takes about 45 minutes to prepare.

Ingredients

boneless skinless chicken breast

226.8 g

flour

31.25 g

free range eggs

dry bread crumbs

189 ml

olive oil

8 servings

pasta sauce

4 Tbsps

avocado

0.5

parmigiano reggiano

2 Tbsps

greens

1 leaf

Method

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.