Chicken Avocado Melt
4 boneless skinless chicken breasts
2 TBS. Cornstarch
1 tsp. Ground Cumin
1 tsp. Garlic Salt
1 Egg, slightly beaten
1 TBS. Water
1/3 cup Cornmeal
3 TBS. Cooking Oil
1 Firm, Ripe Avocado, peeled and sliced
1 ½ cups Shredded Monterey Jack Cheese
½ cup Sour Cream, divided
¼ cup Green Onions, tops only and sliced
¼ cup Chopped Sweet Red Pepper Parsley Sprigs
On hard surface, pound chicken to ¼ inch thickness.
In shallow dish, mix together cornstarch, cumin, and garlic salt; add chicken, dredging to coat. In small bowl, mix egg and water.
In another small bowl, place cornmeal. Dip chicken, first in egg and then in cornmeal, turning to coat.
In large frying pan, place oil and heat to medium temperature; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese.
Bake in 350º F oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts.
Top chicken with sour cream; sprinkle with green onion and red pepper.
Garnish with cherry tomatoes and parsley.
Servings 4
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