Avocado Chicken Parmesan

Here is the second of my new recent recipe try-outs.  This is the Chicken Avocado Parmesan from here.  I did things a little differently, but the core of the recipe is the same.

Ingredients:
Chicken
Bread Crumbs
Pasta Sauce (I had leftovers of the sauce I make)
Avocado
Monterey Jack

Coat chicken in breat crumbs, pan fry in skillet until golden brown.  Add pasta sauce on top, avocado, and monterey jack.  Heat until cheese is melted.
First, I prepared the chicken.  I don't see the point in dipping chicken in milk, and then bread crumbs.  I figure, the chicken is sticky enough to hold a majority of the bread crumbs on, and its one less dish to get messy.  So, I coated the chicken in bread crumbs, and the put the chicken in a hot pan sprayed with Pam. 



Then, while my chicken cooked, I got the other ingredients ready.  I sliced my avocado, my sauce was ready from a previous dinner, and I shredded the monterey jack.  I think monterey jack pairs better with the avocado in the recipe, as opposed to what a mozzerella would taste like. 

Soon, my chicken was cooked through and golden brown in the pan, so I was able to add my sauce, avocado, and cover with cheese.  Then I covered it and waited a few more minutes for the cheese to melt before serving.  I also got my salad ready, baby mixed greens with tomato and feta. 

Finally, I had a delicious dinner for Adam and I, and this is definitely a "keeper"