Chicken Avocado Melt
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- COOK TIME
- 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 cups (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:
Preheat the oven to 350 degrees F.
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.
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.
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.
Enjoyed this recipe? Check out more avocado faves in our collection of Healthy Eats: 12 Amazing Recipes with Avocado.
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