Avocado Chicken Parmigiana

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For the second post on my new weekly feature, Pinteresting Mondays, I decided to share a  great recipe from Cuisine Paradise. Who doesn’t love Chicken Parmesan? Crunchy succulent chicken with seasoned tomato sauce and crowned in hot bubbly cheese. It naturally follows then that a recipe entitled Avocado Chicken Parmigiana would catch my attention instantly. The thought of adding a layer of fresh creaminess just seemed to make perfect sense and I couldn’t wait to try it. In fact, it sparked inspiration for a cool twist which I also tried and have posted below. This recipe is easy and relatively healthy so I hope you try it for yourself.

Avocado Chicken Parmigiano

Avocado Chicken Parmigiana recipe and photo taken from Cuisine Paradise. (my comments are in bold)

2 Chicken Breast Fillets, halved lengthways

1/2 Cup Plain Flour

2 Tablespoons Fresh Milk

2 Eggs

1 1/2 Cups Dried Breadcrumbs

2 Tablespoons Olive Oil/Cooking Spray

1/2 Cup Tomato Pasta Sauce

2 Avocado, Sliced 

1/2 Cup Grated Mozzarella Cheese

1/4 Cup grated Parmesan

Place chicken breast in a clear plastic bag (alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick. Place flour and breadcrumbs on two separate plates and lightly whisk milk and egg together in a shallow bowl. I added half of the Parmesan in with the flour. Coat 1 piece of chicken breast in flour (shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing down to ssecure. Place on prepared baking tray and repeat the same process with the remaining chicken breast. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have even colours on the breadcrumbs) in preheated 200 degree Celsius(392°Fahrenheit) fan-forced oven. I have a gas oven so I had it on about 400F and it just needed a little longer than a fan-assisted oven would need. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese and remaining Parmesan. Return to oven and bake for another 5 – 7 minutes or until golden and chicken is cooked through.
It was delicious and I think the better quality (or homemade) tomato sauce you use, the better. I also recommend using freshly shaved Parmesan for the best possible flavour. As promised here is an alternative recipe. You can always follow the above instructions for the chicken but I don’t use store bought breadcrumbs (I just don’t through them fast enough so they always go stale plus I like to add a variety of spices depending on what I am cooking) so here is my recipe in full.
Southwest Avocado Chicken Parmigiana (serves 2)

Southwest Avocado Chicken Parmigiana









1 large chicken breast

4 large wholewheat crackers

1/2 cup of oats

1 egg

1/2 cup of Greek yogurt

1 tbsp of dijon or stone ground mustard

1/2 tsp of lime juice

1/4 cup of Parmesan cheese

1/2 tsp of the following spices and herbs: paprika, cayenne pepper, salt, pepper, garlic powder and onion powder.

1/2 cup of your favourite salsa

1 avocado sliced

1 cup of Mexican blend shredded cheese

Put crackers, all spices, oats and Parmesan cheese in the food processor and pulse until breadcrumbs (not too fine). Spread crumbs onto a flat plate. Mix yogurt, egg, lime juice and mustard into another bowl and set aside. Line a baking pan with foil or parchment paper, and cover well in cooking spray. Pound chicken breast (not quite as thin as the previous recipe) and then cut in half so that you have two good sized schnitzels. Dredge in yogurt mixture and let the excess drip off. Place into breadcrumbs turning over until both sides are well covered. Place onto baking pan and then spritz with more cooking spray on top. Bake in the oven for 20 minutes at about 400 F turning at half time. Remove from oven and top with plenty of salsa, avocado slices and then cover in cheese. Place back in the oven for 10 more minutes or until cheese is bubbly.

Southwest Avocado Chicken Parmigiana


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