Avocado Chicken Parmigiana Recipes

SPICY AVOCADO CHICKEN

Steps:

• Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl; rub evenly into the chicken breasts.
• Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Stir the onion, lime juice, and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.

CRISPY CHICKEN PARMESAN WITH AVOCADO SALSA

Steps:

• Combine bread crumbs and 1/4 cup cheese in shallow dish; set aside. Mix mayo and chili powder; spread onto both sides of chicken breasts. Coat evenly with bread crumb mixture.
• Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Meanwhile, mash avocados with salsa.
• Place chicken on serving plate; top with avocado mixture, tomatoes and remaining cheese.

AVOCADO CHICKEN PARMESAN RECIPE

Steps:

• Preheat your oven to 350 degrees
• Place breadcrumbs in a bowl and and melted butter in a bowl.
• Dip your thawed chicken in your melted butter and then into the breadcrumbs- cover the whole chicken with breadcrumbs
• Place the breadcrumb chickens on a baking tray that is lined with foil and bake for 10 minutes
• Remove from oven and on each chicken breast spread 1 heaping Tablespoon of pasta sauce.
• Arrange avocado slices over sauce and sprinkle with decent amount of Mozzarella cheese.
• Return to oven and bake for another 10 to 15 minutes or until golden and chicken is cooked through.

AVOCADO CHICKEN PARMIGIANA

Steps:

• Preheat oven to 375 degrees. Line a large baking tray with foil or parchment paper; set aside.
• Place chicken between 2 sheets plastic wrap. Using a rolling pin or mallet, pound until about 1/4 inch thick.
• Place flour on a shallow plate. Lightly whisk milk or water and eggs together in a shallow bowl. Place breadcrumbs on a separate plate.
• Season cutlets with salt and pepper. 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.
• Heat olive oil and butter in a skillet over medium heat. Add chicken cutlets and cook about 3-4 minute per side. These will be placed in the oven; it's okay to be slightly undercooked. Place the browned cutlets on the prepared baking sheet.
• Divide the pasta sauce equally over the chicken. Arrange the avocado over sauce. Sprinkle with cheese. Bake for 5 to 7 minutes until cheese is melted.