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