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"
