Chicken Avocado Melt
Serving Size : 2
Ingredients for prepare Chicken Avocado Melt
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | | chicken breast halves |
| 1 | tablespoon | cornstarch |
| 1/2 | teaspoon | cumin - ground |
| 1/2 | teaspoon | garlic salt |
| 1/2 | | egg - lightly beaten |
| 1/2 | tablespoon | water |
| 3 | tablespoons | cornmeal |
| 1 1/2 | tablespoons | oil |
| 1/2 | | avocado; peeled - sliced |
| 3/4 | cup | cheese - Monterey jack, |
shredded
chicken avocado melt |
| 1/4 | cup | sour cream - divided |
| 1/8 | cup | onion - green, tops only |
| 1/8 | | pepper - red bell, chopped |
recipe Chicken Avocado Melt
Skin and bone chicken breasts. On hard surface, with meat mallet
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or similar flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix together cornstarch,
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cumin and garlic salt. Add chicken on piece at a time, dredging to
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coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first
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in egg and then in cornmeal turning to coat. In large frying pan, place
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oil and heat to medium temp.; add chicken and cook 2 minutes on each side. Remove chicken
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to shallow baking pan; place avocado slices over chicken and sprinkle with cheese. Bake in
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350F oven about 15 minutes or until fork can be inserted in chicken
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with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with
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chopped green onion and red pepper.
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