Avocado Chicken Parmigiana

Avocado Chicken Parmigiana

Avocado Chicken Parmigiana

45 minutes

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Details
  • Serving Size:   8
  • Weight Watchers:   9 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 220 grams (1/2 pound) Chicken breast fillet, halved lengthways
  • 30 grams (1/4 cup) All-purpose flour
  • 1 Egg, lightly beaten
  • 100 grams (1 3/4 cup) Dried breadcrumbs
  • Olive oil
  • 4 tablespoons Tomato pasta sauce
  • 1/2 Avocado, sliced
  • 2 tablespoons Parmesan cheese
  • Salad leaves, to serve
Instructions

Preheat oven to 200C/400F fan-forced.

Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thick with a rolling pin.

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.

Spray chicken with olive oil.

Bake for 5 minutes.

Remove from the oven and top each with two tablespoon pasta sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven.

Bake for 5 to 7 minutes or until golden and chicken is cooked through.

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