Avocado Chicken Parm

I found a recipe for Chicken Avocado Parmigiana on Pinterest and had to try it.  The chicken is baked, not fried, without losing any flavor.  I did a little improvisation, and it turned out great.

 I realize my picture isn't the prettiest, and I should have made the avocado smaller.  To be honest I wasn't even planning on putting this on the blog until it was done.  It doesn't matter because it was delcious!


Ingredients:

• 2 chicken breasts, halved lengthwise
• 2 teaspoon coconut oil
• 3/4 cup panko
• 3/4 cup breadcrumbs
• 2 tablespoons italian seasoning
• 1/2 cup coconut flour
• 2 eggs, beaten
• 1/2 cup marinara sauce
• 2 avocados, sliced
• 1/2 cup pizza or mozzarella cheese
• salt and pepper, to taste

Directions:

1. Preheat oven to 400 degrees.
2. Place parchment paper on baking sheet, set aside.
3. If chicken breast is larger than 1/4 inch thick after being halved, place in plastic bag and pound till correct size.  I use the back of a frying pan.  I really need to purchase a meat mallet.
4. Combine panko, breadcrumbs, and italian seasoning in a bowl.
5. Melt coconut oil in a small skillet, then add breadcrumb mixture.  Stir often until lightly browned.
6. Place bread crumbs on a plate, beaten eggs in a bowl, and coconut flour in a separate plate.
7. Salt and pepper both sides of chicken breast.
8. Coat chicken with flour making sure to shake off excess, dip chicken into egg, then evenly coat chicken with breadcrumb mixture and gently place on baking sheet.
9. Repeat with rest of chicken breasts.
10. Place baking sheet with chicken in the oven for 10 minutes. Turn chicken about halfway through.
11. Remove from oven and spoon marinara sauce evenly over each breast.  Add sliced avocados, then sprinkle cheese.  Feel free to add as much cheese as desired.
12. Place back in oven for about 5-10 minutes until chicken is throughly cooked and cheese is melted.