Avocado Chicken Parmigiana

If you couldn't tell, I'm on a Pinterest kick. When I don't know what to cook for dinner and I want to try new recipes, Pinterest always seems to save the day. This week I am trying all Pinterest recipes. 

Tonight's menu: Avocado Chicken Parmigiana with a side of broccoli and Alfredo noodles. Yum! I love the idea of avocado, something different from the average chicken parmesan. 

Photo Source: ellenaguan.blogspot.com

Ingredients:

3 boneless chicken breasts

1/2 cup all purpose flour

2 Tbsp of milk

2 eggs

1/1/2 cup of breadcrumbs

2 tbsp olive oil or cooking spray

1/2 cup of tomato sauce

1 avocado, sliced

1/2 cup of grated mozzarella cheese 

Directions:

1. Place chicken breast between 2 sheets of plastic wrap and use a meat mallet to pound the chicken flattened.

2. Place flour in a one bowl and in another bowl lightly whisk milk and egg together.

3. Place breadcrumbs in a freezer bad.

4. Coat 1 piece of chicken in flour, dip in egg mixture, then place chicken in freezer bag and shake until chicken is evenly coated.  Place on prepared baking tray with parchment paper. Repeat this process for other chicken breasts.

5. Lightly spray or brush oil over each chicken breast, bake for 10-15 minutes turning after 5-6 minutes in a preheated 325 degree oven.

6. Remove from oven and spread each breast with 1 heaped tablespoon of tomato sauce. Arrange avocado slices over the sauce and sprinkle with mozzarella cheese. 

7. Return to oven and back for another 10 minutes or until golden brown and chicken is cooked through.

Try it! You'll thank me later!