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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 |
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.
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