Chicken Avocado Melt
Makes 4 servings
|1||teaspoon ground cumin|
|1||teaspoon garlic salt|
|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|
- 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.
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