AVOCADO CHICKEN PARMIGIANA

AVOCADO CHICKEN PARMIGIANA

AVOCADO CHICKEN PARMIGIANA

 

INGREDIENTS

• 2 Chicken Breast Fillets, halved lengthways
• ½ Cup Flour
• 2 TB Milk
• 2 Eggs
• 1½ cups Panko
• 2 TB Olive Oil
• 1-2 cups Marinara
• 2 Avocados, Sliced
• ½ Cup Grated Mozzarella Cheese

INSTRUCTIONS

1. Marinade chicken in preferred dressing (We like to use Zesty Italian and marinade for 24 hours, but even a few hours will add great flavor to your chicken).
2. Slice chicken in half, lengthwise, so that you have four thin pieces of chicken. Pound each piece with a mallet to thin your chicken even more.
3. In a shallow bowl, whisk your egg and milk together. On two separate plates (or circle cake pans which is what I like to use), place your flour and breadcrumbs.
4. One chicken at a time, use the following steps. Coat in flour, dip in milk/egg mixture, then toss in breadcrumbs. Use your hands to press in the breadcrumbs so they stick to the chicken.
5. We then seared our chicken on the stove in a pan with a little oil for a few minutes on each side (until it's a nice golden color).
6. Place chicken on a baking tray lined with foil or baking paper.
7. Bake at 350 for about 10 minutes on each side.
8. Remove from oven and spread each chicken breast with desired amount of marinara sauce. We like ours saucy! Arrange avocado slices over sauce and sprinkle with mozzarella cheese. Return to oven. If chicken is already cooked through, broil for 1 minute, to melt cheese. If chicken may need a little more time, let it bake for another 5 - 7 minutes or until chicken is cooked through.