Cheesy Avocado Chicken
Servings 4
INGREDIENTS:
6 boneless skinless chicken breasts (flatted to about half the size)
3 tablespoons cornstarch
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon seasoned salt
1 teaspoon fresh ground black pepper
1/2 teaspoon cayenne (or adjust to taste)
2 large egg, beaten with1-1/2 tablespoon water
1/2 cup yellow cornmeal
oil, as needed
2 tablespoons butter
1 large ripe avocado, peeled and sliced (can use 2 small)
2 cups shredded Monterey Jack cheese
sour cream, for garnish
chopped green onions, for garnish
INSTRUCTIONS:—————————————-
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
In a bowl combine the cornstarch with cumin, garlic powder, seasoned salt, pepper and cayenne.
Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal.
Heat oil with butter in a skillet over medium heat, using enough oil to lightly coat the bottom of the skillet; brown the chicken lightly on both sides (about 3 minutes per side).
Place the chicken in baking dish.
Top with the avocado slices, then sprinkle with shredded cheese.
Bake 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.
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Tags: chicken breast
