| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Poultry, Main dish |
2 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breast halves |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Cumin, ground |
| 1/2 |
ts |
Garlic salt |
| 1/2 |
|
Egg; lightly beaten |
| 1/2 |
tb |
Water |
| 3 |
tb |
Cornmeal |
| 1 1/2 |
tb |
Oil |
| 1/2 |
|
Avocado; peeled, sliced |
| 3/4 |
c |
Cheese, monterey jack; shredded |
| 1/4 |
c |
Sour cream; divided |
| 1/8 |
c |
Onion, green, tops only |
| 1/8 |
|
Pepper, red bell; chopped |
|
|
Tomatoes, cherry |
|
|
Parsley sprigs |
INSTRUCTIONS
Skin and bone chicken breasts. On hard surface, with meat mallet or similar
flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix
together cornstarch, cumin and garlic salt. Add chicken on 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 and red pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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