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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.
  • 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 large egg
  • 2 tablespoons water
  • 1/2 cup cornmeal
  • 1/4 cup vegetable oil
  • 1 medium avocado, thinly sliced
  • 2 cups shredded Monterey Jack cheese
  • Sour cream, salsa and sliced green onions, optional

Directions

  • 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 13x9-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 and green onions if desired.
Nutrition Facts
1 each: 565 calories, 41g fat (14g saturated fat), 119mg cholesterol, 930mg sodium, 27g carbohydrate (1g sugars, 4g fiber), 24g protein.

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