Email to Brenda-Lee Olson      

Chicken Avocado Melt

Source of Recipe

Lisa Boisvert


Recipe Introduction

Makes four portions

List of Ingredients

4 boneless, skinless chicken breast halves
8 tablespoons cornstarch
4 teaspoons cumin
4 teaspoons garlic salt
2 eggs, slightly beaten
2 tablespoons water
1 1/2 cups corn flour
cooking oil
1 firm, ripe avocado, peeled, sliced
1 package Follow Your Heart Monterey Jack cheese
Tofutti Sour Cream
1 cup (or more) of sliced green onions (tops only)
1/2 cup chopped sweet red pepper



Recipe

1. On hard surface, pound chicken to 1/4 inch thickness.

2. Mix together cornstarch, cumin, and garlic salt. Dredge chicken in it, one piece at a time and coat.

3. In a small bowl, mix egg and water. In another small bowl place corn flour. Dip chicken, first in egg and then in corn flour on both sides, so as to coat.

4. In a large frying pan, place oil and heat to medium temperature. Add chicken and cook about 2 minutes on each side.

5. Remove chicken to shallow, large baking pan. Place avocado
slices over the chicken and sprinkle with shredded cheese.

6. Bake in preheated oven at 350 degrees for about 20 minutes. Set oven on broil for a minute or two to fully melt the cheese.

7. Top with sour cream, red pepper and onion. Serve.