Chicken Avocado Melt

This has a good flavor, better than a lot of breaded chickens because you dredge it in the flavor first rather than mixing a few spices in with the bread crumbs. Read on and you'll see what I mean. It's was easy to make and makes for a nice presentation... Except in this picture which didn't turn out so great but you get the idea...

Chicken Avocado Melt

4 boneless, skinless chicken breasts

2 Tbsp cornstarch

1 tsp ground cumin

1 tsp garlic salt

1 egg, slightly beaten

1 Tbsp water

1/3 C yellow cornmeal or plain breadcrumbs*

3 Tbsp vegetable oil

1 firm ripe avocado, peeled and sliced

1 1/2 C (6oz) shredded Monterey Jack cheese

1/2 C sour cream

Sliced green onion

Heat oven to 350 degrees. Pound chicken between two pieces of waxed paper (or in a ziploc bag) to 1/4-in thickness. Combine cornstarch, cumin and garlic salt in a shallow dish. Combine egg and water in another small dish. Place cornmeal or breadcrumbs in another shallow dish. Heat oil in a large skillet over medium heat.

Dredge chicken in cornstarch mixture to coat. Dip chicken in egg mixture, then roll in cornmeal to coat. Cook chicken in skillet 2 minutes on each side. Remove chicken to shallow baking pan (9x13 works well). Arrange avocado slices over chicken; sprinkle with cheese. Bake about 15 minutes or until chicken is tender and cheese melts. Transfer chicken to serving platter. Top with a dollop of sour cream; sprinkle with green onions and serve immediately.

*I used breadcrumbs which worked beautifully.

Altered ever so slightly from an original recipe by Marjorie Fortier, found in "Favorite Recipes: Award-Winning Chicken."