Chicken Avocado Cheese Bake

READY IN: 40mins
Recipe by Kittencal@recipezazz

Taken from Taste of Home magazine --- delicious crispy breaded chicken topped off with avocados and cheese, this is a delicious recipe and worth making! :)

Top Review by jaybee chef

This was excellent! The only change I made was I used boneless skinless chicken thighs. I didn't pound them so they were fairly thick but uniform. I compensated for the thickness by putting them in the oven directly from the skillet for 10 minutes. Then I removed them and finished topping them with the avocado and cheese. I used a Mexican 4 cheese blend, it worked very well. Since I was serving only 2, I reserved 2 prior to adding the avocado and cheese, and refrigerated them for another meal in a few days, thinking they'd be fresher in taste and appearance than trying to reheat the finished product. They not only taste yummy, but they also give a very nice presentation. Like others suggested, my husband added hot sauce as a condiment with the sour cream and green onion. I considered adding sliced black olives as a condiment, but decided we didn't need the additional sodium. This is going in my favorites folder!

Ingredients Nutrition

Directions

  1. Using a meat mallet, or the bottom of a small heavy saucepan, flatten the chicken breast halves to 1/4-inch thickness.
  2. In a bowl, combine the cornstarch, cumin, garlic powder, salt and pepper.
  3. Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal.
  4. Heat the butter in a skillet over medium heat, and brown the chicken lightly on both sides (do not over-brown the chicken breasts!).
  5. Place the chicken in a shallow baking dish, and top with the avocado slices.
  6. Top with the grated cheese.
  7. Bake in a 350 degree oven for 15 minutes, or until the chicken is done, and the cheese has melted.
  8. Serve with a dollop of sour cream and chopped green onions-- DELICIOUS!

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