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Chicken Avocado Melt
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the Editors of Publications International, Ltd.. "Chicken Avocado Melt" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/chicken-avocado-melt-recipe.htm> 22 May 2012.
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Chicken Avocado Melt
YIELD Makes 4 servings
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INGREDIENTS
| 2 | tablespoons cornstarch |
| 1 | teaspoon ground cumin |
| 1 | teaspoon garlic salt |
| 1 | egg |
| 1 | tablespoon water |
| 1/3 | cup yellow cornmeal |
| 2 | whole chicken breasts, split, skinned and boned |
| 3 | tablespoons vegetable oil |
| 1 | firm ripe avocado, peeled and sliced |
| 1‑1/2 | cups (6 ounces) shredded Monterey Jack cheese |
| 1/2 | cup sour cream |
| 1/4 | cup sliced green onion tops |
| 1/4 | cup chopped red bell pepper |
| Steamed crinkle-cut carrots | |
| 4 | onion brushes for garnish |
PREPARATION:
- Preheat oven to 325°F.
- Combine cornstarch, cumin and garlic salt in shallow dish. Beat egg with water in another shallow dish. Place cornmeal in third shallow dish.
- Flatten chicken breasts to 1/4-inch thickness. Coat chicken in cornstarch mixture, shaking off excess. Dip chicken into egg mixture, then roll in cornmeal, shaking off excess.
- Heat oil in large skillet over medium-high heat. Add chicken to skillet in single layer; cook 4 minutes, turning once. Remove chicken to shallow baking dish. Arrange avocado slices over chicken in dish; sprinkle with cheese.
- Bake chicken 15 minutes or until chicken is tender and cheese is melted. Transfer chicken to serving platter. Top each serving with a dollop of sour cream; sprinkle with green onions and red pepper. Garnish, if desired.
This recipe appears in:
Chicken
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