Wednesday, September 22, 2010

Chicken Avocado Parmigiana

 Don't let the title fool you, this recipe does not have any Parmesan cheese in it.  This is a recipe from Australia, who apparently is very addicted to chicken parmigiana.  Also, it is perfect for those that do not have the time nor the interest in spending very much time on dinner.  It is simple, yet satisfying. There are six servings to the recipe below.

Chicken Avocado Parmigiana
adapted from 
3 chicken breasts, halved lengthwise, pounded to 1/2 to 1/4 inch thickness
2 cups Italian breadcrumbs
3 eggs
3 tbs milk
3/4 cup all purpose flour
3/4 cup marinara
Olive oil cooking spray
2 sliced avocados
3/4 cup grated mozzarella

Prepare a baking sheet by lining with parchment paper. Preheat the oven to 395 degrees.

Line up three bowls for dredging. The first will be with flour, second with eggs and milk and third with breadcrumbs.

Take each piece of chicken and coat with flour.  Then dredge in egg mixture and coat in breadcrumbs, pressing to make sure all areas are covered.  Place all pieces on lined baking sheet and lightly spray with cooking oil.

Place baking sheet(s) in oven.  This bakes in two phases.  The first baking time should be between 5-10 minutes,depending on how thick your pieces are.  Mine took about 8 minutes.  Once this phase is completed, take out of oven and cover each chicken piece with 3 tbs (or more) of marinara sauce.  Place avocado slices over sauce.  Sprinkle with cheese and return to oven.  Bake for an additional 5-10 minutes or until chicken is cooked through. Take out of oven and serve.

Also, presenting the meal with a big sigh is not required to convince your husband it took hours to prepare, but it always helps! This chicken is best served on top of cooked angel hair pasta with a Caesar salad. Enjoy.