Avocado Chicken Parmigiana

If I see avocado as a main ingredient in something, I am immediately drawn to it.  I love avocados!  I saw this recipe and was super excited to try it.  It had a nice, thick layer of avocado on top of breaded chicken.  Looked delicious.  :-)  Here's the recipe:

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

Method:-

1. 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.

2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl. 

3. 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.

4. 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.

5. 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 fan-forced oven. 

6. 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.

7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

8. Serve with either garden salad or use it as a main topping on cooked pasta.

So.... my chicken turned out dry.  Not exactly a huge shocker - dry chicken is one of my biggest weaknesses in the kitchen.  Other than that, I liked this recipe.  Simple, different, and delicious.  However, next time I'll be more careful about not overcooking the chicken... ugh.  

The avocado in my picture looks rotten, but that just happened when I stuck it in the oven.  I promise it was delicious and not rotten.  :-)