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Breaded Chicken with Avocado

 Breaded Chicken with Avocado
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.
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

2 of 2

Breaded Chicken with Avocado (continued)

Nutritional Facts: 36 g fat (13 g saturated fat), 214 mg cholesterol, 713 mg sodium, 19 g carbohydrate, 3 g fiber, 36 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.