Avocado Chicken Parmigiana

Preheat oven to 375ºF.

Place chicken in a plastic bag or between wax paper and, using a meat mallet, pound chicken until about 1/2 inch thick. Place flour, breadcrumbs, and milk and eggs in 3 separate shallow dishes (whisk eggs and milk together).

One at a time, coat a chicken breast in flour, dip into egg mixture, then coat in breadcrumbs. Place on a baking sheet covered in aluminum foil. Repeat process until all are coated and on the baking sheet. Brush each chicken breast with olive oil and place in preheated oven. Bake until chicken just starts to turn golden, or about 10 minutes (maybe slightly longer depending on the thickness of the chicken).

Remove from oven and spoon (at least) 1 heaping tablespoon of tomato sauce onto each chicken breast. Spread avocado slices over sauce and sprinkle with large handful of cheese. Return to the oven and cook until cooked through and cheese begins to become golden and crispy, about 5-7 more minutes.

(Recipe from Cuisine Paradise.)