• 250 gms tender Chicken Breast, sliced
• 2-3 tbsp olive oil
• 1 tsp Garlic paste
• 1 tsp paprika powder
• 1/4 tsp Turmeric powder
• 3/4 tsp Kashmiri Red chilli powder
• Salt as required

• 4 Slices White Bread
• 2 tbsp Salted butter
• 1/2 tsp Garlic paste
• 1/2 tsp Oregano
• 1/4 tsp Red Chilli Flakes

• 1/2 avocado, sliced into cubes
• 1/2 tsp Garlic paste
• 2 tsp Coriander leaves
• 2 tbsp Onion, finely chopped
• A good squeeze of lemon 
• 2 tbsp Tomato, finely chopped
• Crumbs of Maggi Chicken Cube

1. Slice the tender chicken breasts and marinate using the spices mentioned. 
2. Fry in a couple of tbsps of olive oil and set aside. 
3. Prepare the guacamole by mixing all the ingredients mentioned under guacamole using a mortan and pestle if possible. This method helps to bring out its flavor better. 
4. Don't forget to squeeze the lemon juice and consume the guacamole immediately. *
5. Now make a spread that consists of butter, garlic paste, oregano and red chilli flakes. Spread on each bread slice and toast to golden perfection. 

• Use the guacamole as soon as possible, as the color of the avocado changed the more it sits out. Lemon juice helps to retain the color to an extent.
• If you'd like, you may use ketchup too. But the guacamole has enough strong flavors😊

Ingredients

Instructions:

1. In a shallow bowl, combine the egg and parmesan cheese and cilantro. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
2. Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and the pan is hot. Dip the floured chicken into the egg mixture and fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
3. Add the garlic to the oil in the pan, add butter if required and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth. 
4. Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
5. Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavors in the sauce.

• You can make this chicken without using an egg instead you may just pat it in flour.
• You can make it more crumbly by using bread crumbs after the chicken is dipped in the egg/flour mixture.
• The parmesan cheese gives it a more cheesy flavor you may always avoid it; it becomes a classic delicious chicken Piccata.
• You may also make it creamy by adding heavy cream/Evaporated milk. 
• Use tender Chicken Breast for best results. It will be super juicy or you may always brine it. 
• Pound the chicken breast if it is too thick or else the inside of the chicken will not get done. 
• Be careful when you add salt, remember the stock already has salt in it.