Chicken Avocado Cheese Bake

Kittencalskitchen's Note:

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

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 -6 boneless skinless chicken breasts
• 3 tablespoons cornstarch
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• salt and pepper
• 1 egg, beaten with
• 1 tablespoon water
• 1/2 cup cornmeal
• 3 tablespoons butter
• 1 ripe avocado, peeled and sliced (can use 2 small avocados if desired)
• 2 cups shredded monterey jack cheese (marble or gouda cheese works fine also) or 2 cups any other mild cheese (marble or gouda cheese works fine also)
• sour cream, for garnish
• chopped green onion, for garnish

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!

Reviews

[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!

[Chef #1320681]

Followed the recipe as written. We were very pleased with the results. Quick and easy to put together too. This is really flavorful, moist chicken. The spices and the cornmeal make for a great crust. We did top with some sriracha sauce for heat. Very good dinner. Will definetly make again. Thanks Kittencal.

[Normaone]

Thanks for another terrific recipe! I've been on an avocado kick lately and this was just what I was looking for. I made it exactly as written---so so good! I served it with DDW'S Easy Fiesta Beans and a tossed salad. All together it was a very satisfying meal! Thanks again!