Avocado Chicken Melt

By Jaclyn

Ingredients

• 4 boneless, skinless, thin sliced chicken breasts
• 1/2 cup cornmeal
• 1 tsp garlic salt
• 2 T vegetable oil
• 1/2 firm, ripe avocado, peeled and thinly sliced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup plain yogurt
• 1/4 cup chopped red bell pepper
• 4 wheat bread slices toasted

Preparation

Step 1

1. Preheat oven to 350. Combine cornmeal and garlic salt in a large plastic food storage bag. Add chicken. Close bag and toss to coat well.

2. In a large nonstick skillet, heat oil. Put coated chicken in hot skillet and cook 2 minutes per side or until lightly browned. Remove chicken from pan and place in shallow cooking pan.

3. Place avocado slices over chicken and sprinkle evenly with shredded cheese. Bake 15 min or until cheese is melted and internal juices of chicken run clear.

4. In small bowl, combine yogurt and bell pepper. Divide evenly over each slice of toast. Place each chicken breast on one slice of bread.