Chicken Avocado Melt
Kate
Believe it or not, these avocados stay green in the oven!
ingredients
- 4 boneless chicken breasts, halved
- 2 TBSP cornstarch
- 1 tsp cumin
- 1 tsp garlic salt
- 1 egg, slightly beaten
- 1 TBSP water
- 1/3 cup cornmeal
- 3 TBSP cooking oil
- 1 firm, ripe avocado, peeled and sliced
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup sliced green onion tops
- 1/4 chopped sweet red peppers
directions
- 1
Pound the chicken to 1/4 inch thickness. In a shallow dish mix cornstarch, cumin and garlic salt. Add chicken one piece at a time, dredging to coat. In small bowl, mix egg and water. In another small bowl, place cornmeal. Dip chicken first in egg, then cornmeal, turning to coat.
- 2
In large frying pan heat oil to medium. Add chicken and cool 2 minutes on each side. Remove to a shallow baking pan,
- 3
Place avocado slices over chicken and sprinkle with cheese.
- 4
Bake in preheated 350 degree oven about 15 minutes until fork can be inserted in chicken with ease.
- 5
Transfer to serving plate and top chicken with sour cream, green onions and peppers.
Source: Epicurious
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