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Breaded Chicken with Avocado Recipe

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A tasty topping of sour cream, avocado and cheese adds richness to this crunchy coated chicken. To round out the meal, fix steamed broccoli and cubed red potatoes as shown in the photo at top right. Or prepare frozen stir-fry vegetables and warm up bakery breadsticks.

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Breaded Chicken with Avocado Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

3 tablespoons cornmeal
1 tablespoon cornstarch
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 egg
1 tablespoon water
2 boneless skinless chicken breast halves (4 ounces each)
4 teaspoons canola oil
1/2 cup shredded Monterey Jack cheese
6 slices ripe avocado
1/4 cup sour cream
2 tablespoons sliced green onion

Directions

In a large resealable plastic bag, combine the cornmeal, cornstarch, garlic salt and cumin. In a shallow bowl, beat the egg and water. Flatten chicken to 1/4-in. thickness; dip into egg mixture, then place in the bag and shake to coat.
In a large skillet, heat oil. Cook chicken for 4 minutes on each side or until chicken juices run clear. Top with cheese and avocado; cover and cook until cheese is melted. Garnish with sour cream and onion. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 548 calories, 36 g fat (13 g saturated fat), 214 mg cholesterol, 713 mg sodium, 19 g carbohydrate, 3 g fiber, 36 g protein.

Originally published as Breaded chicken with Avocado in Quick Cooking March/April 2002, p47

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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