Avocado Chicken Parm and Great Grandma's Broccoli and Cauliflower
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • Great Grandmother's Broccoli and Cauliflower
  • 1 bag of steam-fresh broccoli and cauliflower
  • ½ tablespoon butter
  • 1 tablespoon olive oil
  • ¼ cup freshly grated Parmesan
  • 3 tablespoons Italian breadcrumbs
  • Salt and Pepper to taste
Instructions
  1. Preheat your oven to 400˚F
  2. Put the chicken in a plastic Ziploc bag and hit it with a meat tenderizer or rolling pin until the chicken looks pretty much the same thickness throughout.
  3. In a cake pan, mix together the flour and breadcrumbs (you can use a bowl or plate but I thought this was easier and cleaner) In a small bowl, whisk together the milk and egg.
  4. Dip the chicken into the egg/milk mixture. Then dip it in the breadcrumb mixture and make sure it is fully coated. Then dip the chicken back into the egg mixture, and then again in the bread and flour. Use your fingers to pat down the breadcrumbs so that it isn’t lumpy or bare in any spots.
  5. Place the breaded chicken on tin foil greased with olive oil. Lightly drizzle a small amount of olive oil on top of the chicken as well and pat to distribute it a bit.
  6. Bake for 4 minutes and then flip it over and bake for 4 more minutes.
  7. After the 8 minutes, remove the chicken from the oven and spread the tomato sauce on top.
  8. Place the avocado slices on top and generously sprinkle with mozzarella cheese.
  9. Bake for about 6-7 minutes more or until the cheese has completely melted and the chicken appears brown and crispy on the sides.
  10. For the Broccoli and Cauliflower: Saute the cooked/steamed broccoli and cauliflower mixed with all of the ingredients over medium heat until they are brown and crispy. Serve. (or eat directly from the pan like us)
Recipe by A Sue Chef at http://www.asuechef.com/avocado-chicken-parm-and-great-grandmas-broccoli-and-cauliflower/