- 3
- 25 mins
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
Preparation
Step 1
Preheat the oven to 350 degrees F.
In a shallow dish, mix together 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.