The perfect DATE NIGHT DINNER! Been making this Avocado Chicken Parmesan since WAY back when and it’s still one of my favorite things to make. Pairs great with my skinny Cesar salad and a bottle of red wine
AVOCADO CHICKEN PARMESAN
- 1 large chicken breast
- 1/2 cup almond flour
- 3 tbsp tapioca or coconut flour
- salt and pepper
- 1 egg
- 1 cup marinara sauce
- mozzarella cheese
Preheat oven to 350 degrees and line a baking sheet with parchment paper sprayed with olive oil.
Cut the chicken breast in half longways so you have two thinly sliced breasts.
On a large plate combine almond flour, tapioca or coconut flour, salt and pepper.
On another plate add your favorite breadcrumbs. Coat each chicken breast in egg wash (whisk egg in a shallow bowl), then the flour mixture then the breadcrumbs.
Place in the baking sheet and bake for 10 minutes each side.
After 20 minutes, add your favorite marinara sauce (I use @raoshomemade), then sliced avocado, and top with mozzarella cheese.
Bake for another 10 minutes finishing on broil for a couple minutes to brown the cheese. Serve with pasta, salad, or both! Don’t forget the wine.