Chicken With Avocado

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons cornstarch
• 1 teaspoon ground cumin
• 1 teaspoon garlic salt
• 1 egg
• 1 tablespoon water
• 1 cup yellow cornmeal
• 4 pieces chicken breasts
• 3 tablespoons vegetable oil
• 1 avocado
• 2 cups shredded monterey jack cheese
• 4 teaspoons sour cream
• 1/4 cup sliced scallion top
• 1/4 cup chopped red bell pepper, tops

Recipe

• 1 preheat oven to 325 degrees f.
• 2 combine the cornstarch, cumin, and garlic salt in a shallow dish and set aside.
• 3 beat the egg along with the water and place in a shallow dish.
• 4 put the cornmeal in a shallow dish.
• 5 coat the chicken in the cornstarch mix, followed by the egg mixture, and finally coat with the cornmeal.
• 6 heat the oil in a skillet over medium-high heat and place the chicken in it in a single layer, cooking about 4 minutes on each side.
• 7 remove the chicken from the skillet and place in a shallow baking dish.
• 8 cut the avocado in half (removing the pit of course), and then cut into quarters.
• 9 finally cut the avocados into slices about 1/4-1/2 inch wide (i like to have at least 3 slices for each chicken breast.) place the avocado slices over the chicken and then sprinkle the cheese evenly over the chicken.
• 10 bake for about 15 minutes or until the cheese is well melted.
• 11 serve each piece with about a tsp of sour cream on top and sprinkled with the chopped scallions and bell peppers.