Crispy Chicken Parmesan with Avocado Salsa
Prep: 15 min
Total: 25 min
Servings: 6 servings, 1 topped chicken breast each
What you need:
1/3 cup plain dry bread crumbs
1/3 cup grated Parmesan cheese
¼ cup real mayo mayonnaise
½ tsp. chili powder
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to ¼-inch thickness
1 tbsp. olive oil
½ cup tomatillo salsa
½ cup chopped ripe avocados
½ cup chopped tomatoes
Make Crispy Chicken Parmesan with Avocado Salsa
COMBINE bread crumbs and 1/4 cup of the cheese in shallow dish; set aside. Mix mayonnaise and chili powder; spread onto both sides of chicken breasts. Coat evenly with crumb mixture.
HEAT oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until cooked through (165ºF). Meanwhile, mash avocados with salsa.
PLACE chicken on serving plate. Top with salsa mixture and tomatoes; sprinkle with remaining cheese.
- Boneless, Skinless Chicken Breasts