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Chicken Avocado Melt

(1 Votes)
SERVES
3
COOK TIME
25 Min
READY IN
25 Min

Sounds so "in," doesn't it? Well, it is! It's in my recipe box because it's filled with good flavor but not a lot of work. Yes, avocados are getting more and more popular every day. And they aren't as expensive as they used to be, either - that makes them better, too.

What You'll Need:
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 1 egg, slightly beaten
  • 1 tablespoon water
  • 1/2 cup cornmeal
  • 4 boneless, skinless chicken breast halves, flattened
  • 3 tablespoons vegetable oil
  • 1 firm, ripe avocado, peeled and cut into 8 slices
  • 1 1/2 cup (6 ounces) shredded Monterey Jack or Cheddar Cheese
  • 1/2 cup sour cream, divided
  • 1/4 cup sliced scallion tops
  • 1/4 cup chopped red bell pepper
What To Do:
  1. Preheat the oven to 350 degrees F.
     
  2. In a shallow dish, mix tighter the cornstarch, cumin, and garlic salt; set aside. In a small bowl, mix the egg and water; place the cornmeal in another small bowl. Dredge the chicken, one piece at a time, in the cornstarch mixture, then dip in the egg mixture, then the cornmeal, turning to coat evenly.
     
  3. Heat the oil over a medium temperature in a large skillet; add the chicken, cooking for 2 minutes on each side. Remove the chicken to a shallow baking pan; place the avocado slices over the chicken and top with shredded cheese.
     
  4. Bake for about 15 minutes, or until the chicken is fork-tender and the cheese is melted. Remove from the oven and top with sour cream, sliced scallion, and red pepper, dividing them evenly over the chicken pieces.
     

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