Parmesan Crusted Chicken Breast Sandwich

Ingredients:

1 chicken breast; butterflied and pounded out (makes two sandwiches)
1/2 c parmesan cheese
1/2 c plain bread crumbs
1 t smoked paprika
1 t dried basil
1 t dried parsely
1/2 red onion; thinly sliced
2 T balsamic vinegar

Avocado Spread

1 ripe avacodo
1/4 clove of garlic
1 juiced lemon or lime
3 T olive oil
Salt and pepper to taste


1. Take your chicken breast and butterfly it, then cut in half and pound out until about a 1/4 inch thick, mix two eggs seasoned with salt and pepper and 1/2 clove of garlic, in another pie pan, mix bread crumbs and parmesan cheese, smoked paprika, dried basil, dried parsely, salt and pepper. Dredge chicken breasts in eggs and then bread crumb/cheese mixture, fry in a medium heat skillet with 2 T of olive oil.

2. While chicken is cooking, prepare the avacodo spread and onions. In a bowl, mash the avacodo with the lime/lemon juice, olive oil, garlic, salt an pepper, mix them together until smooth and creamy. Slice a half of a medium red onion thinly, pour basalmic vinegar over it and set aside.

3. Toast two ciabatta buns and spread avacado mixture over the bread, place chicken on top of the spread, and then place onions on top.