Chicken Avocado Melt Recipes

Steps:

• Place the chicken breasts between 2 sheets of wax paper. Flatten them to 1/4 inch thickness, using a meat mallet or a rolling pin.
• Combine the cornstarch, cumin, and garlic salt in a small bowl, stirring well.
• Combine the beaten egg and water in a small bowl, stirring well. Place the cornmeal in a shallow plate. Dredge the chicken in the cornstarch mixture; dip in the egg mixture, and then dredge in the cornmeal.
• Saute the chicken in oil in a large skillet for 2 minutes on each side or until lightly browned. Transfer the chicken to a 13 x 9 x 2 inch baking pan.
• Arrange the avocado slices over the chicken, and sprinkle evenly with the shredded cheese. Bake, uncovered, for 15 minutes or until the cheese melts and the chicken is done. Top with sour cream, green onions, and sweet red pepper. Garnish if desired.

Steps:

• Combine panko crumbs, garlic salt and paprika in a large palstic food storage bag. Add chicken, close bag and toss to coat well. Wash hands. Preheat oven to 350 degrees.
• In a large nonstick skillet, heat oil. Put coated chicken in hot skillet and cook 2 minutes per side or until lightly browned. Remove chicken from skillet and place in a shallow baking pan.
• Place avocado slices over chicken and sprinkle evenly with shredded cheese and green onions. Bake 15 minutes or until cheese is melted and internal juices of chicken run clear. (Or insert instant-read meat thermometer into thickent part of chicken. Temperature should read 180 degrees).
• In a small bowl, combine yogurt and bell pepper. Divide evenly over each slice of toast. Place each chicken breast on slice of toast.