I wish I had an interesting story to go with this recipe, but it's just one I found in the recipe books my mom left me, that she clipped from a newspaper years ago. I have just the tattered, yellow piece of paper before me, so I can't even tell you which newspaper she found it in, but I can tell you that it is delicious.
Chicken Avocado Melt
Nutritional Value per serving:
370 Cal, 21g Fat, 11.7g Carbs, 2.4g Fiber, 0.6g Sugars, 31.9g Protein
6 skinless, boneless chicken breast halves
3 Tbs cornstarch
2 tsp ground cumin
2 tsp garlic powder
Salt and freshly ground pepper to taste
1 egg beaten with 1 Tbs water
1/2 cup cornmeal
3 Tbs Olive oil
1 ripe avocado, peeled and sliced
2 cups shredded Monterey Jack cheese, or other mild cheese such as gouda
Greek Yogurt or Sour cream for garnish
Chopped scallions, green and white parts for garnish
Using a meat mallet or the bottom of a small heavy saucepan, flatten the chicken breast halves to a thickness of about 1/4 inch
Combine the cornstarch, cumin, garlic powder, salt, and pepper in a bowl.
Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal.
Heat the olive oil in a skillet over moderate heat and brown the chicken lightly on both sides.
Place the chicken in a shallow baking dish and top with the avocado slices and cheese.
Bake in a preheated 350F for 15 minutes, until the chicken is done and the cheese has melted.
Serve garnished with a dollop of Greek yogurt (or sour cream) and chopped scallions.
Serves 6 to 8