Avocado Chicken Parmigiana


  • 1 1/2 Cups Dried Breadcrumbs 
  • 2 Tablespoons Olive Oil/Cooking Spray 
  • 1/2 Cup Tomato Pasta Sauce 
  • 2 Avocado, Sliced 
  • 2 Chicken Breast Fillets, halved lengthways 
  • 1/2 Cup Plain Flour 
  • 2 Tablespoons Fresh Milk 
  • 2 Eggs 
  • 1/2 Cup Grated Mozzarella Cheese 
  • Salad Green, to serve 

    Avocado Chicken Parmigiana


  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(392°Fahrenheit) fan-forced oven. 6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. ........
  2. Source Blog>>https://www.myrecipemagic.com/avocado-chicken-parmigiana-2500609473.html

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