Okay, I know this looks completely weird and I completely agree. It was so delicious. I love chicken parmigiana. Who doesn't love pasta sauce smothered over breaded chicken. This was just a little different from that. The avocado was surprisingly creamy and blended well with the chicken. We served it with spaghetti noodles and more sauce. It was a healthy version because it was baked without any oil. Don't let the name fool you. It was great!
Adapted from Angies Recipes
3 Chicken breasts
1 C. All-purpose flour1 Egg, lightly beaten
1 C. Panko breadcrumbs
Olive oil
1 jar of spaghetti sauce
Avocado, sliced
1/2 C. Parmesan cheese
Preheat oven to 400 degrees. Place chicken between 2 sheets of plastic (I used Press and Seal) and pound to 1/4-inch thick with a rolling pin or a mallet.
Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs. Place on a baking tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.
Brush pan with olive oil. Bake for 5 minutes. Remove from the oven and top each breast with 1/4 C. spaghetti sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven. Bake for 10 to 12 minutes or until golden and chicken is cooked through. Serve with pasta and remaining sauce or it is great just by itself.
Looks SO YUMMY!
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