Chicken Avocado Melt

  • Yield 4 servings


4 -- broiler-fryer chicken breast halves, boned, skinned
2 tablespoons cornstarch
1 teaspoon cumin
1 teaspoon garlic salt
1 -- egg, slightly beaten
1 tablespoon water
1/3 cup cornmeal
3 tablespoons cooking oil
1 -- firm, ripe avocado, peeled sliced
1-1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream, devided
1/4 cup sliced green onion, tops only
1/4 cup chopped sweet red pepper
-- cherry tomatoes
-- parsley springs


  1. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness. In shallow dish, mix together 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 and then in cornmeal, turning to coat. In large frypan, place oil and heat to medium temperature; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese. Bake in 300 deg. F. oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with green onion and red pepper. 



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