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Avocado parmigiana

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins


 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

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


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


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


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


You could also make this dish using veal scaloppini.


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

Nutrition Facts

Serving Size 4

Servings 4