Chicken Avocado Melt

Chicken Avocado Melt

Chicken Avocado Melt


Makes 4 servings


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


  1. Preheat oven to 325°F.
  2. Combine cornstarch, cumin and garlic salt in shallow dish. Beat egg with water in another shallow dish. Place cornmeal in third shallow dish.
  3. 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.
  4. 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.
  5. 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.

Check out more recipes for Chicken & Other Poultry