Chicken Avocado Melt

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.

Serves: 3

Cooking Time: 25 min

Ingredients

• 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

Instructions

1. Preheat the oven to 350°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.