Avocado Chicken Parmagian

1. 1

   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. 2

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

3. 3

   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. 4

   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. 5

   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(392u00b0Fahrenheit) fan-forced oven.

6. 6

   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. 7

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

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.