Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/3 cup cornstarch1 teaspoon ground cumin1 teaspoon garlic powder1 teaspoon salt1/8 teaspoon cayenne pepper1 large egg2 tablespoons water1/2 cup cornmeal1/4 cup vegetable oil1 medium avocado, thinly sliced2 cups shredded Monterey Jack cheeseSour cream, salsa and sliced green onions, optional
Preparation
Flatten chicken to 1/4-in. thickness; set aside. In a shallow bowl, combine cornstarch, cumin, garlic powder, salt and cayenne. In another shallow bowl, beat egg and water. Dip chicken into egg, then roll in the cornstarch mixture and cornmeal.
In a large skillet, cook chicken over medium heat in oil until golden brown on both sides. Place in a greased 13x9-in. baking dish; arrange avocado evenly on top.
Bake, uncovered, at 350° for 10-15 minutes or until chicken juices run clear. Sprinkle with cheese. Serve with sour cream, salsa and green onions if desired.
