Chicken Avocado Melt
Chicken Avocado Melt
Directions
- In 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 temperature; 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. Garnish with cherry tomatoes and parsley sprigs.
Ingredients
- 1 avocado(s), peeled & sliced
- 1 tsp. garlic, salt
- 1 1/2 cups cheese shredded, Monterey Jack
- 2 oz. cornmeal
- 2 Tbsp. cornstarch
- 1/2 cup Nature's Best Dairy® Sour Cream, divided
- 1/4 cup Peak Fresh Produce® Onion(s), Green, tops only, chopped
- 3-4 Peak Fresh Produce® Parsley, Fresh, sprigs
- 1/4 cup Peak Fresh Produce® Pepper(s), Red Bell, chopped
- 2 Tbsp. Piancone® Oil, Olive, Pure
- 1 tsp. Roma® Cumin, Ground
- 6 tomato(es), cherry
- 1 Tbsp. water
- 2 6 oz. West Creek® Chicken, Breast(s)