Lunch

Avocado parmigiana

AvocadoParmigiana_3.jpeg
  • Serves: 4
  • Preparation: 10 minutes
  • Cooking: 20 minutes
  •       

Ingredients

4 small chicken breasts
1 tbs olive oil
1 cup chunky tomato salsa
1 avocado, thinly sliced
1/2 cup panko breadcrumbs
1/2 cup grated mozzarella
2 tsp olive oil
Green salad, to serve

Method

1

Place each chicken breast between two sheets of plastic wrap and lightly pound until about 1cm thick. Season with salt and pepper.

2

Heat a lightly oiled ovenproof frying pan over medium heat. Cook chicken for about 2 minutes on each side or until almost cooked through.

3

Spread top of each chicken breast with salsa and top with avocado. Sprinkle with combined breadcrumbs, mozzarella and oil.

4

Cook under a hot grill for about a further 2-3 minutes or until cheese has melted and crumbs are golden. Serve with salad.

TIPS
5

You could also make this dish using veal scaloppini.

6

For a Mexican version, use a spicy salsa and serve with grilled corn.

Ingredients

 4 small chicken breasts
 1 tbs olive oil
 1 cup chunky tomato salsa
 1 avocado, thinly sliced
 1/2 cup panko breadcrumbs
 1/2 cup grated mozzarella
 2 tsp olive oil
 Green salad, to serve

Directions

1

Place each chicken breast between two sheets of plastic wrap and lightly pound until about 1cm thick. Season with salt and pepper.

2

Heat a lightly oiled ovenproof frying pan over medium heat. Cook chicken for about 2 minutes on each side or until almost cooked through.

3

Spread top of each chicken breast with salsa and top with avocado. Sprinkle with combined breadcrumbs, mozzarella and oil.

4

Cook under a hot grill for about a further 2-3 minutes or until cheese has melted and crumbs are golden. Serve with salad.

TIPS
5

You could also make this dish using veal scaloppini.

6

For a Mexican version, use a spicy salsa and serve with grilled corn.

Avocado parmigiana

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