Shanna's Chicken Avocado Melt
4 x skinless, boneless chicken breast halves or 1 thin sliced boneless
roaster breast
2 tbl cornstarch
1 tsp ground cumin
1 x clove garlic, minced
1/2 tsp salt
1 x egg, slightly beaten
1 tbl water
1/3 cup cornmeal
3 tbl cooking oil
1 x ripe avocado, peeled, sliced
1 1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream, divided
1/4 cup sliced scallion greens
1/4 cup chopped sweet red pepper
cherry tomatoes
parsley sprigs
Method :
Preheat oven to 350F. Pound the chicken to 1/4" thickness. If using thin
sliced breast, skip the previous step. In a shallow bowl, mix the cornstarch,
cumin, garlic, and salt. In another bowl mix egg and water. Place cornmeal in a
third small bowl. Coat chicken first with the cornstarch mixture, then with the
egg, and finally with the cornmeal. (Marge Fortier says, "I always use
cornstarch because it comes out thinner than flour".)
In a large skillet over medium-high heat, heat oil. Add chicken and saute for
two minutes on each side "to firm up the crust", then remove pieces to
a shallow baking pan. Before putting cutlets in oven, top them with avocado
slices and sprinkle with cheese. Bake for 15 minutes or until cooked through.
Top each chicken breast with sour cream and a sprinkling of scallions and red
pepper. Garnish with cherry tomato halves and parsley.
Serves four.