Chickado

(Avocado Encrusted Chicken..."Chickado" naming rights go to my dad :))

This was an experiment that could have turned out very bad, or very good.  Gratefully, it turned out delicious!  Two guests (one child and one adult) suggested that this be on a restaurant menu :).  In the event you're up for trying it, here you go:

Chicken breasts
Mashed/pureed avocado

1 1/2 cup Panko
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika
2 Tbsp minced cilantro


Preheat oven to 400.
Line baking pan with parchment paper.

Combine Panko, garlic powder, salt, pepper, paprika, and cilantro.  Set aside.

Pound chicken breasts to even thickness.  Pat chicken dry.

Spread avocado over each piece of chicken, then dip in Panko mixture (I spread avocado on one side and set it in the Panko mixture, then spread avocado on the top side, and put the Panko mixture over that).

Set coated chicken onto parchment-lined pan (ungreased).  Bake for 25 minutes, or until it reaches 165.