Photo Credit: http://ellenaguan.blogspot.com
AVOCADO CHICKEN PARMIGIANA
Original Recipe: http://ellenaguan.blogspot.com/2011/11/avocado-chicken-parmigiana.html
Ingredients:
Original Recipe: http://ellenaguan.blogspot.com/2011/11/avocado-chicken-parmigiana.html
Ingredients:
- 2 Chicken Breast Fillets, halved lengthways
- 1/2 Cup Plain Flour
- 2 Tablespoons Fresh Milk
- 2 Eggs
- 1 1/2 Cups Dried Breadcrumbs
- 2 Tablespoons Olive Oil/Cooking Spray
- 1/2 Cup Tomato Pasta Sauce
- 2 Avocado, Sliced
- 1/2 Cup Grated Mozzarella Cheese
- Salad Green, to serve
Directions:
- Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.
- Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.
- Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.
- Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.
- Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius(392°Fahrenheit) fan-forced oven.
- Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.
- Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.
- Serve with either garden salad or use it as a main topping on cooked pasta.
