This recipe calls for chicken breast halves, but you can simplify things a little if you use thin sliced boneless roaster breast pieces instead.
- 4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast
- 2 tablespoons cornstarch
- 1 teaspoon ground cumin
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 egg, slightly beaten
- 1 tablespoon water
- 1/3 cup cornmeal
- 3 tablespoons cooking oil
- 1 ripe avocado, peeled, sliced
- 1-1/2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream, divided
- 1/4 cup sliced scallion greens
- 1/4 cup chopped sweet red pepper
- cherry tomatoes
- parsley sprigs
Preheat oven to 350F. Pound the chicken to 1/4" thickness. If using thin sliced breast, skip the previous step. In a shallow bowl, mix the cornstarch, cumin, garlic, and salt. In another bowl mix egg and water. Place cornmeal in a third small bowl. Coat chicken first with the cornstarch mixture, then with the egg, and finally with the cornmeal. (Marge Fortier says, "I always use cornstarch because it comes out thinner than flour".) In a large skillet over medium-high heat, heat oil. Add chicken and saute for two minutes on each side "to firm up the crust", then remove pieces to a shallow baking pan.
Before putting cutlets in oven, top them with avocado slices and sprinkle with cheese. Bake for 15 minutes or until cooked through. Top each chicken breast with sour cream and a sprinkling of scallions and red pepper. Garnish with cherry tomato halves and parsley.
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