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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I've had this recipe for years and I can't remember where I got it. It takes a little effort to make but it is soooo delicious that it's worth the effort. Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons cornstarch |
1 teaspoon ground 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 and sliced |
1 1/2 cups shredded monterey jack cheese |
1/2 cup sour cream, divided |
1/4 cup sliced green onion, tops only |
1/4 cup chopped sweet red pepper |
Directions:
1. Using meat mallet or tenderizing hammer, pound chicken breasts to 1/4 inch thickness.
2. In shallow dish, mix together cornstarch, cumin and garlic salt. Dredge chicken once piece at a time, coat well.
3. In small bowl, mix egg and water.In another small bowl, place cornmeal.
4. Dip coated chicken, first in egg mixture bowl and then in cornmeal bowl, turning to coat well.
5. In large frypan, place oil and heat to medium temperature. Add chicken and cook 2 minutes on each side.
6. Place browned chicken in shallow baking pan. Lay avocado slices on top of chicken and sprinkle with cheese.
7. Bake in 325 degree oven for 15-20 minutes or until fork can be inserted in chicken with ease and cheese melts.
8. Top each chicken breast with sour cream, sprinkle with green onion and red pepper.
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