Avacado Chicken Parm

I'm not normally a chicken person, but this recipe had me singing it's praises. I'm trying to do no-carb this week, which has been tough with Joel's birthday, but this dinner fit the bill and we were really impressed with it. It's easy, quick, filling and healthy.

The Goods

 

3 Chicken Breasts (cut length wise) 

3/4 cup Flour

3 eggs

2 cups of breadcrumbs (I used gluten free)

Olive Oil

Marinara

Sliced Avocado

Mozzarella and Parmesan Cheese 

Pre-Heat Oven to 400

1. Cut breasts length wise and place into a large zip lock bag and bang them flat (I used a rolling pin)

2. Organize Flour, Bread Crumbs, and Eggs like below

3. Dip chicken each chicken strip in Flour, egg, breadcrumb and place on baking dish over aluminium foil. 

4. Spray chicken with olive oil and bake for 10 minutes

5. Remove chicken and layer a heaping serving of marinara on each strip, then layer avocado and mozzarella. Sprinkle with Parmesan and bake for an additional 8-10 minutes.

 

Serve with a garden salad and bottle of cab

 

This will be a crowd pleaser!