mediterranean · antipasti

Avocado Chicken Parmigiana

Name: Avocado Chicken Parmigiana
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: mediterranean
Ingredients: 220 grams (1/2 pound) Chicken breast fillet, halved lengthways; 30 grams (1/4 cup) All-purpose flour; 1 Egg, lightly beaten; 100 grams (1 3/4 cup) Dried breadcrumbs; Olive oil; 4 tablespoons Tomato pasta sauce; 1/2 Avocado, sliced; 2 tablespoons Parmesan cheese; Salad leaves, to serve

“Avocado Chicken Parmigianan is a hor d'oeuvre that serves 8. For 70 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 298 calories, 11g of protein, and 19g of fat. This recipe is liked by 3 foodies and cooks. This recipe from Foodista requires chicken breast fillet, flour, parmesan cheese, and olive oil. It is a very reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 45%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Avocado Chicken Parmigiana, Avocado Chicken Parmigiana, and Avocado Chicken Parmigiana.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Chicken breast fillet1/2 pound, halved lengthways½ lb
Flour1/4 cup¼ cup
Egglightly beaten1
Breadcrumbs1 3/4 cup1.8 cups
Olive oil8 servings
Tomato pasta sauce4 tbsp
Avocadosliced½
Parmesan cheese2 tbsp
Salad to serveto serve1 leaf

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 45 min

1
Preheat oven to 200C/400F fan-forced.
2
Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thick with a rolling pin.
3
Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs.

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