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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 2 |
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Directions: 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 350øF 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.
| Ingredients:
2 Chicken breast halves
1 Tablespoon(s) Cornstarch
1/2 Teaspoon(s) Cumin, ground
1/2 Teaspoon(s) Garlic salt
1/2 Egg; lightly beaten
1/2 Tablespoon(s) Hot pepper sauce
3 Tablespoon(s) Avocado; peeled, sliced
1 1/2 Tablespoon(s) Oil
3/4 Cup(s) shredded monterey jack cheese
1/4 Cup(s) Sour cream; divided
1/8 Cup(s) Onion, green, tops only
1/8 Pepper, red bell; chopped |
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