This easy Avocado Chicken Parmesan recipe is a healthy way to cook for your family with a Mediterranean flare! With only 5 ingredients, it’s perfect for a busy weeknight or weekend.
Ingredients
18 oz Fully Cooked Oven-Baked Italian Breadcrumbs
1/2 Cup Extra-Virgin Olive Oil, Divided In Half
4 Garlic Cloves, Minced
1/2 Teaspoon Salt And Pepper Potassium Gluconate (Kosher Salt) For Grinding The Pepper Flakes To A Powder.
1 Cup Pasta Of Your Choice (I Used Fusilli)
16 Large Fresh Plum Tomatoes, Cored, And Sliced
1 Small Red Onion, Diced
2 Large Green Olives, Stuffed With A Few Pieces Of Black Pepper, Chopped
1 Avocado, Halved And Sliced Into Thin Strips
4 Boneless Skinless Chicken Breast On The Bone
Directions
For Breadcrumbs: Place 2 cups of Italian breadcrumbs in a large bowl. Add 1/2 cup of olive oil and whisk to combine. You may need to use your hands at this point if the breadcrumbs are very dry. Season with salt and pepper.
Grind the garlic through a mortar and pestle. You can also use a garlic press. Add 1/2 teaspoon of salt to the garlic.
In a heavy-duty skillet, place the pepper flakes and toast over medium heat for thirty seconds to one-minute stirring frequently, until fragrant. Remove from heat and grind into a fine powder in a spice grinder or coffee grinder. Store in an airtight container away from the heat in the refrigerator until ready to use (up to5 months).
Preheat oven to 350 degrees F (175 degrees C). Spray 9x13 inch casserole dish with non-stick cooking spray. Set aside.
