Avocado Chicken Parmigiana

Ingredients

• 0.5 pound chicken breast halved
• 0.3 cup flour all-purpose
• 1  eggs lightly beaten
• 1.8 cup breadcrumbs dried
• 8 servings olive oil 
• 4 tablespoons pasta sauce 
• 0.5  avocado sliced
• 2 tablespoons parmesan 
• 1 leaves the salad 

Equipment

• oven
• plastic wrap
• baking pan
• rolling pin

Directions

1. Preheat oven to 200C/400F fan-forced.
2. Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thick with a rolling pin.
3. Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs.
4. Place on a baking tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.
5. Spray chicken with olive oil.
6. Bake for 5 minutes.
7. Remove from the oven and top each with two tablespoon pasta sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven.
8. Bake for 5 to 7 minutes or until golden and chicken is cooked through.