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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: ljeaves
Servings: 4
4 boneless, skinless halved chicken breasts
2 tablespoons cornstarch
1 teaspoon ground cumin
1 teaspoon garlic salt
1 egg, lightly beaten
1 tablespoon water
⅓ cup cornmeal
3 tablespoons cooking oil
1 firm, ripe avocado, sliced
1 ½ cup shredded Monterey Jack cheese
½ cup sour cream
¼ cup sliced green onions, tops only
¼ cup chopped red pepper
8 slices bread
On hard surface pound chicken to ¼ inch thickness. In shallow dish, mix cornstarch, cumin and garlic salt. Add chicken, 1 piece at a time, dredging to coat. Mix egg and water. Dip chicken in egg and then in cornmeal turning to coat. Put oil in large fry pan and heat to medium temperature. Add chicken. Cook 2 minutes each side. Drain on paper towels.
Put chicken in shallow baking dish. Place avocado slices over chicken and sprinkle with cheese. Bake at 350°F for about 15 minutes until tender. Top with sour cream. Sprinkle with green onion and red pepper. Place between favorite bread variety slices.