Chicken Avocado Melt

By lknowles

Accuchef

Ingredients

• 4 Chicken Breast Halves
• 2 Tbsp Cornstarch
• 1 Tsp Cumin, Ground
• 1 Tsp Garlic Salt
• 1 Egg, Lightly Beaten
• 1 Tbsp Water
• 1/2 Cup Cornmeal
• 3 Tbsp Oil
• 1 Avocado, Peeled, Sliced
• 1 1/2 Cup Monterey Jack Cheese, Shredded
• 1/2 Cup Sour Cream, Divided
• 1/4 Cup Onion, Green, Tops Only
• 1/4 Red Bell Pepper, Chopped Tomatoes,Cherry
• Parsley Sprigs

Details

Servings 4

Preparation

Step 1

Skin and bone chicken breasts. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4" thickness. In a shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken one piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat. In large frying pan, place oil and heat to medium temp. Add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan. Place avocado slices over chicken and sprinkle with cheese. Bake in 350°F oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with chopped green onion, chopped red pepper, parsley and a couple of cherry tomatoes.

Per serving: 648 cal (61% from fat, 27% from protein, 13% from carb); 43 g protein; 44 g tot fat; 17 g sat fat; 15 g mono fat; 21 g carb; 4 g fiber; 436 mg calcium; 3 mg iron; 391 mg sodium; 181 mg cholesterol