2 tablespoons cornstarch
1 teaspoon ground cumin
1 teaspoon garlic salt
4 boneless, skinless broiler-fryer chicken breasts, pounded to 1/4-inch thickness
1 egg, lightly beaten
1 tablespoon water
1/3 cup cornmeal
3 tablespoons cooking oil
1 avocado, peeled sliced
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup sliced green onion, green parts only
1/4 cup chopped sweet red pepper
1. Preheat oven to 300 degrees F. In shallow dish, mix together cornstarch, cumin and garlic salt; add chicken, one piece at a time, dredging to coat.
2. In small bowl, mix egg and water. In another small bowl, place cornmeal. Dip chicken, first in egg mixture and then in cornmeal, turning to coat.
3. In large skillet, heat oil over medium heat; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking dish; place avocado slices over chicken and sprinkle with cheese. Bake in oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts.
4. Top chicken with sour cream, dividing equally; sprinkle with green onion and red pepper.
Before the chicken breasts are baked in the following recipe, the chicken is breaded. Breading help’s retain a food’s moisture and forms a crisp crust sfter cooking.