AVOCADO CHICKEN PARMIGIANA

INGREDIENTS (serves 4)

• 2 (340g) chicken breast fillets, halved lengthways
• 1/2 cup plain flour
• 2 tablespoons milk
• 2 eggs
• 1 1/2 cups dried breadcrumbs
• Olive oil cooking spray
• 1/2 cup tomato pasta sauce
• 1 medium avocado, sliced
• 1/2 cup grated reduced fat mozzarella cheese
• Salad leaves, to serve

DIRECTION

• Preheat oven to 220°C/200°C fan forced. 
• Line a large baking tray with baking paper.
• Place chicken between 2 sheets plastic wrap. 
• Using a rolling pin, pound until 5mm thick. Place flour on a plate. 
• Lightly whisk milk and eggs together in a shallow bowl. 
• Place breadcrumbs on a plate.
• 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.
• Spray chicken with oil. Bake for 5 minutes. Remove from oven.
• Top each with 1 heaped tablespoon pasta sauce.
• Arrange avocado over sauce.
• Sprinkle with cheese. Return to oven.
• Bake for 5 to 7 minutes or until golden and chicken is cooked through.
• Serve with salad.