Chicken with Avocado Spread

Start by cutting the chicken breasts into thin fillets and set aside. 

Then, line a baking tray with parchment paper. 

Add a sheet of aluminum foil, crumpled and shaped into an oval shape. 

Repeat this step 6 times.

In a small bowl, add the wheat flour, the salt, the black pepper, the sweet paprika, the curry powder, the dried basil and mix everything together. 

Take 2 bowls, in one of them add the flour we just seasoned, in the other, add the beaten eggs.

Now, bread the fillets by first dipping them in the beaten eggs, then coat them in the flour. 

Transfer them to the baking tray with the aluminum foil. 

Take to a preheated oven at 180° C (350° F) and bake for 25 minutes. 

In a medium bowl, add the avocados, the grated parmesan cheese, the sour cream and mix everything very well until combined.

Once the chicken fillets have baked through, turn a large skillet to medium to low heat. 

Add the butter, the baked chicken fillets and fry them until they turn slightly golden brown.

Then, fill the fillets with 1 tablespoon of the avocado mixture we prepared and spread. 

Add ½ slice of tomato to each one and finish with grated parmesan cheese to taste.

Serve.