BREADED CHICKEN AND AVOCADO

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BREADED CHICKEN AND AVOCADO

One of my really old, and classic recipes. Everyone in my family loves this, and I've giving out the recipe many time. So its defiantly a keeper! This is wonderful especially when avocados are in season. It has taken many times to really perfect this dish. I'll try to explain as much as possible, so you can perfect it too!

Mix together in a large zip-lock bag, or large bowl:
       6 tablespoons yellow cornmeal
       2 tablespoons cornstarch
       1 teaspoon garlic salt
       1 teaspoon ground cumin
In a small dipping dish, whisk together:
       1 egg
       ¼ cup water
In a large heavy duty skillet, heat on medium to medium high: [stay close to medium heat so it won't burn the crust while cooking the chicken]
       2-4 tablespoons vegetable oil (depending on size of skillet)
Dip in egg mixture then add to zip-lock bag or bowl, one at a time until completely coated:
       4 boneless chicken breasts
Then add to skillet. When all four breasts are in skillet, cover and cook for 6 minutes each side, lower heat if it starts to burn before done cooking.
When done, sprinkle over top of each breast:
        1 cup shredded Monterrey Jack cheese
Cover and continue cooking for 1 more minutes or until cheese melts. Remove from skillet to serving tray. Slice and add on top of each chicken breast:
       1 large avocado
Then top with a scoop for each breast:
       Sour cream
Option: Top the sour cream with chopped green onion.

Keep the sides very simple, you don't want to overload all the flavor. Rice is my favorite side with this, but simple mashed potatoes would be wonderful as well. 

Have extra slices of avocado and a bowl with more sour cream. Its wonderful when you have enough of each with every bite!