Avocado Chicken Parmigiana

Ingredients

• 2 boneless skinless chicken breasts
• 2 Tablespoons all purpose flour
• 1 egg, lightly beaten with 1 Tablespoon of water
• 1/4 cup seasoned bread crumbs
• Nonstick cooking spray or olive oil for drizzling
• 1/4 cup marinara sauce
• 1 avocado, halved, pitted, and sliced
• 1/4 cup shredded mozzarella cheese
• Italian seasoning
• Serves 2

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and set aside.
2. Create a breading station with three shallow bowls; place flour in one bowl, egg wash in second, and bread crumbs in third. Coat one piece of chicken in flour and shake off excess. Dip it in egg mixture, allowing excess to drip off, and coat in bread crumbs, pressing to adhere. Place on prepared baking sheet. Repeat with second chicken breast.
3. Drizzle olive oil on top of each chicken breast (or mist with olive or canola oil spray). Bake for 15 minutes.
4. Remove from oven and spread 1-2 Tablespoons of marinara sauce on top of each chicken breast.
5. Arrange avocado slices, distributing evenly between two pieces, over sauce and sprinkle with cheese.
6. Top with a dash of Italian seasoning. Return to oven for another 5 minutes or until cheese is melted.
7. Serve with a salad or, perhaps, atop a bed of cooked pasta.