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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe combines some of my favorites! Chicken, avocado, monterey jack cheese, and green onions! This makes some great baked chicken. Just make sure you pound your chicken breasts so they are an even thickness so it all gets done at one time. My grocery store sells chicken breasts cut thinly that I like to use for this and eliminate the pounding. :) I also like to eat these on sandwiches, and add the toppings to the sandwiches. Ingredients:
4 chicken breast halves, skinned and boned |
2 tablespoons cornstarch |
1 teaspoon ground cumin |
1 teaspoon garlic salt |
1 egg, lightly beaten |
1 tablespoon water |
1/3 cup cornmeal |
3 tablespoons vegetable oil |
1 avocado, ripe, peeled and sliced |
1 1/2 cups monterey jack cheese, shredded (6 oz) |
1/2 cup sour cream |
1/4 cup green onion, sliced |
1/4 cup sweet red pepper, chopped |
cherry tomatoes, parsley (optional) or fresh cilantro stem, sliced black olives (optional) |
Directions:
1. Place the chicken breasts between 2 sheets of wax paper. Flatten them to 1/4 inch thickness, using a meat mallet or a rolling pin.
2. Combine the cornstarch, cumin, and garlic salt in a small bowl, stirring well.
3. Combine the beaten egg and water in a small bowl, stirring well. Place the cornmeal in a shallow plate. Dredge the chicken in the cornstarch mixture; dip in the egg mixture, and then dredge in the cornmeal.
4. Saute the chicken in oil in a large skillet for 2 minutes on each side or until lightly browned. Transfer the chicken to a 13 x 9 x 2 inch baking pan.
5. Arrange the avocado slices over the chicken, and sprinkle evenly with the shredded cheese. Bake, uncovered, for 15 minutes or until the cheese melts and the chicken is done. Top with sour cream, green onions, and sweet red pepper. Garnish if desired.
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