Ingredients:
4 -6 boneless skinless chicken breasts
3 tablespoons cornstarch
2 teaspoons ground cumin
2 teaspoons garlic powder
salt and pepper
1 eggs, beaten with
1 tablespoon water
1/2 cup cornmeal
3 tablespoons butter
1 ripe avocados, peeled and sliced ( can use 2 small avocados if desired)
2 cups shredded monterey jack cheese (marble or gouda cheese works fine also) or 2 cups any other mild cheese ( marble or gouda cheese works fine also)
sour cream, for garnish
chopped green onions, for garnish
Directions:
Using a meat mallet, or the bottom of a small heavy saucepan, flatten the chicken breast halves to 1/4-inch thickness.
In a bowl, combine the cornstarch, cumin, garlic powder, salt and pepper.
Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal.
Heat the butter in a skillet over medium heat, and brown the chicken lightly on both sides (do not over-brown the chicken breasts!).
Place the chicken in a shallow baking dish, and top with the avocado slices.
Top with the grated cheese.
Bake in a 350 degree oven for 15 minutes, or until the chicken is done, and the cheese has melted.
Serve with a dollop of sour cream and chopped green onions– DELICIOUS!
Servings: 4-6
Time preparation: 25 min.
Time total: 40 min.