{avocado parmesan chicken}

I’m not gonna lie.  Most of our meals at home revolve around boneless, skinless, chicken breast.  Don’t get me wrong, I love chicken, but it can get pretty old pretty fast if you have it every single night.  Luckily Pinterest has come to my rescue and provided me with tons of great recipes using chicken as the main ingredient.

Last week I made Avocado Parmesan Chicken for the first time and it was a huge hit!

 

I was inspired by a recipe I found on Cuisine Paradise, but tweaked mine a little bit.  To make this delicious meal, you’ll need:

• 2 boneless, skinless chicken breasts
• 1/2 c flour
• 2 T milk
• 2 eggs
• 1 c breadcrumbs
• 1/2 c marinara sauce
• 1 avocado
• 1/2 c mozzarella cheese
• salt & pepper to taste

To get started, place both pieces of chicken breast in a large plastic bag.  Then use a meat mallet (or in my case a rolling pin) to flatten the chicken a little bit.

Once the chicken is at the thickness you’re looking for…mine was probably about 1 cm thick…get all of your dipping bowls ready.  Place the flour in one bowl, egg and milk in another, and breadcrumbs in the third.  Dredge the chicken first in the flour, then the egg mixture, and finally the breadcrumbs.  Place the covered chicken in a glass baking dish.  I put about a tablespoon of extra virgin olive oil in the bottom of mine.

Bake at 375 for about 30 minutes or until it”s reached an internal temperature of 165!

Once it’s cooked, remove it from the oven and add a few spoonfuls of sauce on top of the chicken.  Then slice the avocado lengthwise and cover each chicken breast.  Finally add shredded mozzarella cheese on the very top!

Return the baking dish to the over for another 5-7 minutes and you’ll soon have this…

I served it with a salad using fresh romaine lettuce from my garden!

Enjoy!

 

 

 

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