Parmesan Crusted Chicken Breasts with Avocado-Sour Cream Sauce

Heat a large nonstick skillet over medium high heat. Pile the shredded cheese in a pie dish. Season your chicken breasts with black pepper but no salt; the cheese is salty enough. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add the extra-virgin olive oil to the skillet. Allow oil to get hot. Set chicken breasts into the skillet. Cook 7 minutes on each side, until cheese forms an even, golden coating around the chicken breasts.

While chicken cooks, put avocado into a food processor. Add lemon juice and season with salt and pepper, about a pinch each. Pulse the avocado. It can still be lumpy. Add sour cream. Blend until creamy. Taste and add more seasoning or sour cream if necessary.

When chicken is done, drain off any excess oil from chicken as you remove it from the skillet. Serve chicken over a bed of the avocado-sour cream mixture.

We love to eat this meal with mashed potatoes and corn.