Avocado Chicken Parmigiana Recipe

Name: Avocado Chicken Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb boneless skinless chicken breast half, halved lengthways; salt and pepper; 1/4 cup all-purpose flour; 2 tablespoons milk or 2 tablespoons water; 2 eggs; 1/2 - 3/4 cup dried breadcrumbs; 3 tablespoons olive oil; 1 tablespoon butter; 1/2 - 3/4 cup pasta sauce; 1 medium avocado, sliced; 1 cup grated mozzarella cheese

Servings: persons

3/4 lb boneless skinless chicken breast half, halved lengthways
salt and pepper
1/4 cup all-purpose flour
2 tablespoons milk or 2 tablespoons water
2 eggs
1/2 - 3/4 cup dried breadcrumbs
3 tablespoons olive oil
1 tablespoon butter
1/2 - 3/4 cup pasta sauce
1 medium avocado, sliced
1 cup grated mozzarella cheese

1
Preheat oven to 375 degrees. Line a large baking tray with foil or parchment paper; set aside.
2
Place chicken between 2 sheets plastic wrap. Using a rolling pin or mallet, pound until about 1/4 inch thick.
3
Place flour on a shallow plate. Lightly whisk milk or water and eggs together in a shallow bowl. Place breadcrumbs on a separate plate.
4
Season cutlets with salt and pepper. Coat 1 piece chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs, pressing on to secure. Place on prepared tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.
5
Heat olive oil and butter in a skillet over medium heat. Add chicken cutlets and cook about 3-4 minute per side. These will be placed in the oven; it's okay to be slightly undercooked. Place the browned cutlets on the prepared baking sheet.
6
Divide the pasta sauce equally over the chicken. Arrange the avocado over sauce. Sprinkle with cheese. Bake for 5 to 7 minutes until cheese is melted.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 lb boneless skinless chicken breast half, halved lengthways, salt and pepper, 1/4 cup all-purpose flour, 2 tablespoons milk or 2 tablespoons water, and more.

Yes, Avocado Chicken Parmigiana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado Chicken Parmigiana

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