Avocado Chicken Parmigiana

Courtesy of "Angies Recipes"

Something other than spreads & dips.  This is an incredible recipe and presentation by Angie's Recipe, I recommend that you visit her Foodie Blog at "Angies Recipes" and experience this Chef's unique way of adding a delicious twist to old recipes and experience her other "Taste of Home" recipes.

This is one variation of Southern Italian dish "Parmigiana", which is made with shallow-fried eggplants slices topped with tomato sauce and cheese. It is then baked until the cheese is melted and bubbly.

Some recipes use hard grated cheeses such as Parmesan or Pecorino Romano, while others use softer melting cheeses like Mozzarella, or a combination of these. I just used Parmesan (that's all I had when I made this dish) will definitely use the combination next time.
Ingredients
•220 g Chicken breast fillet, halved lengthways
•30 g All-purpose flour
•1 Egg, lightly beaten
•100 g Dried breadcrumbs
•Olive oil

•4 tbsp Tomato pasta sauce

•1/2 Avocado, sliced

•2 tbsp Parmesan cheese
•Salad leaves, to serve

Directons

 

1.Preheat oven to 200C/400F fan-forced. Place chicken between 2 sheets plastic film and pound to 1/4-inch thick with a rolling pin.

2.Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs. Place on a baking tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.

3.Spray chicken with olive oil. Bake for 5 minutes. Remove from the oven and top each with two tablespoon pasta sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven. Bake for 5 to 7 minutes or until golden and chicken is cooked through.

Acapulco Sunset Spread

Ingredients

1  can Refried beans, (16 oz)
½ cup Salsa
8 ounces Neufchatel cheese, Softened
1 Avocado, pitted, peeled and chopped
1 tablespoon Fresh lime juice
½ pound Shrimp, cooked, small*
1 Tomato, Chopped
Fresh cilantro, Optional
Tortilla chips

Preparation

Step 1
In medium bowl, combine beans and salsa; mix well. Spread bean mixture onto serving plate.

Step 2
Combine cheese, avocado and lime juice into a food processor bowl with metal blade or blender container and process until well blended. Spread cheese mixture over bean mixture.

Step 3
Top with shrimp and tomato. Garnish or sprinkle with cilantro. Serve with tortilla chips.

Edamame Guacamole Recipe

Found this Edamame Guacamole recipe at a great site called "Two Peas and Their Pod" The Cooking Couple.  The have other fabulous recipes.  I encourage you to visit them.

by twopeas

Edamame Guacamole

Adapted from Epicurious

1 cup frozen shelled edamame, thawed
1 ripe avocado, peeled and pitted
1/2 cup chopped cilantro
2 cloves garlic, minced
1/4 onion, roughly chopped
1/2 jalepeno, finely chopped
Juice of 2 limes
2 to 3 tablespoons water
Salt and freshly ground black pepper, to taste

Put edamame, avocado, cilantro, garlic, onion, jalapeno, and lime juice in the bowl of a food processor and pulse until combined. Add enough water to make a creamy consistency and pulse again. Pulse until smooth. Transfer edamame guacamole to a serving bowl and season with salt and pepper. Stir. Serve with chips or vegetables.

*Note-this guacamole is also good as a spread on sandwiches.