Ingredients
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4 -6 boneless skinless chicken breasts
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3 tablespoons cornstarch
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2 teaspoons ground cumin
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2 teaspoons garlic powder
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salt and pepper
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1 tablespoon water
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1/2 cup cornmeal
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3 tablespoons butter
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1 ripe avocado, peeled and sliced (can use 2 small avocados if desired)
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2 cups shredded monterey jack cheese (marble or gouda cheese works fine also) or 2 cups any other mild cheese (marble or gouda cheese works fine also)
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sour cream, for garnish
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1 egg, beaten with
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chopped green onion, for garnish
Instructions
- Using a meat mallet, or the bottom of a small heavy saucepan, flatten the chicken breast halves to 1/4-inch thickness.
- In a bowl, combine the cornstarch, cumin, garlic powder, salt and pepper.
- Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal.
- Heat the butter in a skillet over medium heat, and brown the chicken lightly on both sides (do not over-brown the chicken breasts!).
- Place the chicken in a shallow baking dish, and top with the avocado slices.
- Top with the grated cheese.
- Bake in a 350 degree oven for 15 minutes, or until the chicken is done, and the cheese has melted.
- Serve with a dollop of sour cream and chopped green onions-- DELICIOUS!