This is a flavorful variation on Chicken Parmesan: crispy, golden chicken topped with tomato-basil sauce, ripe avocado slices and melted mozzarella. The recipe is simple to assemble and the creamy avocado pairs wonderfully with the marinara.
The result is a visually appealing and satisfying meal. For a lighter option, serve with a salad instead of pasta.
5 from 1 rating
Chicken Mozzarella with Avocado
Created by Amber Brady
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Yields4 Servings
Ingredients
- 2 chicken breasts, halved (made into 4 pieces)
- Salt & Pepper
- ½ cup all-purpose flour
- 2 large eggs
- 2 Tbsp milk
- ½ cup Italian bread crumbs
- ½ cup panko bread crumbs
- Tomato & Basil Pasta Sauce
- Mozzarella slices
Instructions
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Season both sides of the chicken pieces with salt and pepper.
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Prepare a crumbing station: one plate with the flour; one shallow bowl with the eggs whisked with milk; and one plate with the Italian breadcrumbs and panko mixed together.
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Coat each chicken piece in flour, dip in the egg mixture, then back in flour, then egg again, and finish in the breadcrumb mixture. This double-dip process creates a thick, crispy crust.
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Place the coated chicken on a baking sheet and bake in a 425°F (220°C) oven for about 15 minutes, until cooked through and no longer pink in the center.
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Remove the chicken from the oven. Spoon a little tomato-basil sauce over each piece, add sliced avocado, and top with a slice of mozzarella.
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Return to the oven for about 5 minutes, or until the cheese melts and the sauce is bubbly.
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Serve warm with pasta and extra sauce, or a fresh green salad for a lighter meal.
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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