Chicken Del Cado

Chicken Del Cado

2 Chicken breast halves

1 T. Cornstarch

1/2 t. Cumin, ground

1/2 t. Garlic salt

1 Egg; lightly beaten

1 T. Water

3 T. Cornmeal

2 T. Oil

1 Avocado; peeled, sliced

3/4 C. Monterey jack cheese (shredded)

1/4 C. Sour cream

1/4 C. Onion, green, tops only

1/4 C. Pepper, red bell; chopped

Tomatoes, cherry

Parsley sprigs

Skin and bone chicken breasts. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken one piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat. In large frying pan, place oil and heat to medium temp, 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 350F oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with chopped green onion and red pepper.

Source: Chyrel

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