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Tuesday 19 March 2013


I am not a fan of avocado.  What about you?  I remember the first time I tasted avocado was many years ago, dining in an Indonesian Restaurant.  I can't remember who order me the Avocado Juice and one sip of it, eeeeweee, I don't think I like it and I swap the juice immediately with someone else.   Even when at later years, when my brother-in-law made sandwiches with avocado as part of the ingredients, I choose to opt that out.

But now as I have learned the nutrition goodness in avocado, so I got to appreciate this fruit.  

When Hui of Butterfly Waltz made this Avocado Chicken Parmigiana last February, I thought I should give it a try too for an easy way to prepare and cook for my lunch.

 Recipe sourced from Hui of Butterfly Waltz & from Esther, The Fuss Free Chef 

2 Chicken Drumstick (Boneless & Skinless), seasoned with salt & pepper
½ Cup Plain Flour
2 Tbsp Fresh Milk
1 Egg
1 ½ Cups Dried Breadcrumbs
2 Tbsp Olive Oil
½ Cup Tomato Pasta Sauce
1 Avocado, Sliced
½ Cup Grated Mozzarella Cheese
Salad Green & Cherry Tomato to serve

Line a baking tray with baking paper; brush the base with cooking oil.  Preheat the oven to 180 celcius.

Mix the beaten egg and milk in a shallow bowl.  Set aside.

Coat the chicken pieces with flour and shake off excess.  Dip each chicken piece into the egg mixture and then coat it evenly with the breadcrumbs.

Arrange the meat in the dish, spray or brush the top evenly with cooking oil and bake in the oven for 15 - 20 min, or until the crumbs have turn a golden brown.  Turn the meat over halfway.  You might need to do this probably 2-3 times per side, each time at a shorter interval, depending on the thickness of the chicken meat.    

Once the chicken is just cooked through, spoon the tomato pasta sauce onto the chicken meat and smear evenly.  Arrange some slices of avocado on top, followed by a generous sprinkle of grated cheese. 

Bake for another 5 min until the cheese has melted and is starting to bubble and brown. Remove from oven and serve immediately with a side salad. 

This recipe also from Cuisine Paradise


                         I sprinkle some dried parsley on top; 10 minutes before took out
                         from oven.                                                   

                         A satisfying lunch....oh, of course together with a cup of tea too.

This post is linked to the event, Little Thumbs Up organised by