Avocado Chicken Parmesan

One of the things about me is that I hate movies. They’re too long, they’re too confusing, they’re usually pretentious, and I just never care about them long enough to make it to the end. Maybe I’m just a big dummy, but I’d rather watch five episodes of a good sitcom than a movie any time.

I made an exception to my no-movie stance and actually ventured to the theaters to see Cloud Atlas last week. Have you seen this? It was…good? I read the book a year or two ago and found it incredibly frustrating — it was one of those glad-I-read-it-but-had-no-fun-actually-reading-it books, but I actually enjoyed the movie a lot. If you saw it and found yourself super confused, this might help you out.

This chicken. Has nothing to do with Cloud Atlas. Sorry. But you should probably make it anyway, because it was grrrrrrreat!

AVOCADO CHICKEN PARMESAN (recipe from Cuisine Paradise)

2 chicken breasts, halved lengthways
1/2 cup flour
2 tbsp milk
2 eggs
1 1/2 cups dried breadcrumbs or panko
salt and Italian seasoning to taste
2 tbsp olive oil spray
1/2 cup tomato sauce
2 avocados, sliced
1/2 cup grated mozzarella cheese

1. Preheat oven to 400. Pound chicken to 1/2-inch thickness.
2. Prepare three plates or shallow dishes, one with flour, the second with the milk and eggs whisked together, and the third with breadcrumbs/panko, salt, and Italian seasoning.
3. Coat each piece of chicken breast in flour(shaking off excess). Dip chicken in egg mixture, then coat it in the breadcrumbs, pressing crumbs in lightly with your fingers.
4. Place chicken on baking tray lightly coated with cooking spray/olive oil spray. Lightly spray or brush the prepared chicken with oil, and bake for 8 minutes.
5. Remove chicken from oven and spread each breast with about 1 tbsp tomato sauce. Arrange avocado slices over sauce and sprinkle with mozzarella cheese.
6. Return to oven and bake for another 5 – 7 minutes or until golden and chicken is cooked through.

I was surprised by how well the avocado worked on this chicken. It added a rich creaminess that made the whole thing taste more decadent than it really was. If you’re not into avocados, this is still a great recipe for a lightened-up (baked) version of chicken parmesan.


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