Avocado Chicken Parmigiana
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
oven
plastic wrap
rolling pin
baking pan
Cooking instruction summary:
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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
