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Chicken Avocado Melt

 Chicken Avocado Melt
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Bake, uncovered, at 350° for 10-15 minutes or until chicken
  • juices run clear. Sprinkle with cheese. Serve with sour cream, salsa

2 of 2

Chicken Avocado Melt (continued)

Directions (continued)

  • and green onions if desired. Yield: 4 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.