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Chicken Avocado Melt Recipe
Chicken Avocado Melt Recipe photo by Taste of Home

Chicken Avocado Melt Recipe

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Avocados are used in many Southwestern recipes, so I feel this represents my region well. It's very easy to make and it tastes so good. My family and friends love it.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/3 cup cornstarch
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 egg
  • 2 tablespoons water
  • 1/2 cup cornmeal
  • 1/4 cup vegetable oil
  • 1 medium avocado, thinly sliced
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Sour cream, salsa and sliced green onions, optional

Nutritional Facts

1 serving (1 each) equals 565 calories, 41 g fat (14 g saturated fat), 119 mg cholesterol, 930 mg sodium, 27 g carbohydrate, 4 g fiber, 24 g protein.

Directions

  1. Flatten chicken to 1/4-in. thickness; set aside. In a shallow bowl, combine cornstarch, cumin, garlic powder, salt and cayenne. In another shallow bowl, beat egg and water. Dip chicken into egg, then roll in the cornstarch mixture and cornmeal.
  2. In a large skillet, cook chicken over medium heat in oil until golden brown on both sides. Place in a greased 13-in. x 9-in. baking dish; arrange avocado evenly on top.
  3. Bake, uncovered, at 350° for 10-15 minutes or until chicken juices run clear. Sprinkle with cheese. Serve with sour cream, salsa and green onions if desired. Yield: 4 servings.
Originally published as Chicken Avocado Melt in Country August/September 1996, p49

Nutritional Facts

1 serving (1 each) equals 565 calories, 41 g fat (14 g saturated fat), 119 mg cholesterol, 930 mg sodium, 27 g carbohydrate, 4 g fiber, 24 g protein.

Sweet White Wine

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

Reviews for Chicken Avocado Melt

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 28, 2013

I just made this. I double checked my measurements on the seasonings just to be sure I didn't make a mistake. This just tasted awful. Way to salty and the combination of the cumin and garlic powder did not go well at all. I just wasted some expensive chicken and now I have to figure out something else to make for supper. I think if you made this with just the cornstarch and cornmeal as a coating it would probably be pretty good. And usually I like spicy, but not this.

MY REVIEW
Reviewed Aug. 10, 2009

We love this recipe but didn't care for the cooked avocado so we wait to top the chicken with the avocado when we serve it. One of our family's favorites!

MY REVIEW
Reviewed Mar. 25, 2008

DROWN the chicken in cheese! And broil the chicken with the cheese over the top to really get it melted and delicious.

My fiancee and I just made this last night. We cut the chicken into pork chop size pieces before we breaded it (to get extra breading flavor) and it was AWESOME!

It was even good the next day, nuked.

Note: We used sour cream, salsa and green onions.

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