"Those who forget the pasta are condemned to reheat it."--Unknown

Avocado Chicken Parmigiana Recipe

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This recipe for Avocado Chicken Parmigiana, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Hafer


2 chicken breast fillets, halved lengthwise
1/2 cup plain flour
2 tbsp. fresh milk
2 eggs
1 1/2 cups dried breadcrumbs
2 tbsp. olive oil/cooking spray
1/2 cup tomato pasta sauce
2 avocados, sliced
1/2 cups grated mozzarella cheese

Salad greens, to serve.

Place chicken breasts in a clear plastic bag (alternatively between 2 sheets plastic wrap), pound meat with a rolling pin or meat mallet until 0.5cm thick.

Place flour and breadcrumbs on two separate plates 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 colors 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.




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