Breaded Chicken with Avocado Recipe
Breaded Chicken with Avocado Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 548 calories, 36g fat (13g saturated fat), 214mg cholesterol, 713mg sodium, 19g carbohydrate (2g sugars, 3g fiber), 36g protein.


  1. 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.
  2. 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.
Originally published as Breaded chicken with Avocado in Quick Cooking March/April 2002, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Elisa-99 User ID: 8710011 242334
Reviewed Jan. 23, 2016

"Very nice spice combination!

*i used spelt instead of cornmeal and added some paprika to the egg wash -- yum"

Ashaline User ID: 1186991 45854
Reviewed Jan. 14, 2013

"This is delicious! A super easy dinner that seems like it's from a restaurant."

hbaseley User ID: 3311639 59688
Reviewed May. 29, 2012

"This recipe is such a treat. Due to dietary reasons, I only serve this once or twice a year - it's SO good!"

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