YIELD Makes 4 servings
INGREDIENTS
2 tablespoons cornstarch 1 teaspoon ground cumin 1 teaspoon garlic salt 1 egg 1 tablespoon water 1/3 cup yellow cornmeal 2 whole chicken breasts, split, skinned and boned 3 tablespoons vegetable oil 1 firm ripe avocado, peeled and sliced 1‑1/2 cups (6 ounces) shredded Monterey Jack cheese 1/2 cup sour cream 1/4 cup sliced green onion tops 1/4 cup chopped red bell pepper Steamed crinkle-cut carrots 4 onion brushes for garnishPREPARATION:
- Preheat oven to 325°F.
- Combine cornstarch, cumin and garlic salt in shallow dish. Beat egg with water in another shallow dish. Place cornmeal in third shallow dish.
- Flatten chicken breasts to 1/4-inch thickness. Coat chicken in cornstarch mixture, shaking off excess. Dip chicken into egg mixture, then roll in cornmeal, shaking off excess.
- Heat oil in large skillet over medium-high heat. Add chicken to skillet in single layer; cook 4 minutes, turning once. Remove chicken to shallow baking dish. Arrange avocado slices over chicken in dish; sprinkle with cheese.
- Bake chicken 15 minutes or until chicken is tender and cheese is melted. Transfer chicken to serving platter. Top each serving with a dollop of sour cream; sprinkle with green onions and red pepper. Garnish, if desired.