Chicken with Avocado
"Just a good recipe I have and like to use, especially since avocados are fabulous here in southern California. Pretty easy to cook too. It's good served over a bed of rice too."
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons cornstarch
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 egg
- 1 tablespoon water
- 1 cup yellow cornmeal
- 4 pieces chicken breasts
- 3 tablespoons vegetable oil
- 1 avocado
- 2 cups shredded monterey jack cheese
- 4 teaspoons sour cream
- 1⁄4 cup sliced scallion top
- 1⁄4 cup chopped red bell pepper, tops
directions
- Preheat oven to 325 degrees F.
- Combine the cornstarch, cumin, and garlic salt in a shallow dish and set aside.
- Beat the egg along with the water and place in a shallow dish.
- Put the cornmeal in a shallow dish.
- Coat the chicken in the cornstarch mix, followed by the egg mixture, and finally coat with the cornmeal.
- Heat the oil in a skillet over medium-high heat and place the chicken in it in a single layer, cooking about 4 minutes on each side.
- Remove the chicken from the skillet and place in a shallow baking dish.
- Cut the avocado in half (removing the pit of course), and then cut into quarters.
- Finally cut the avocados into slices about 1/4-1/2 inch wide (I like to have at least 3 slices for each chicken breast.) Place the avocado slices over the chicken and then sprinkle the cheese evenly over the chicken.
- Bake for about 15 minutes or until the cheese is well melted.
- Serve each piece with about a tsp of sour cream on top and sprinkled with the chopped scallions and bell peppers.
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Reviews
-
Wow Kevin!! This was sooo goood!! We don't usually go for heavy recipes, but this sounded so good , had to try it, about once a month we try something we shouldn't for a treat, this was one of those recipes. Soo delicious!! I used 3 fresh garlic cloves, couldn't resist, smashed it and added it to the egg and water, well mixed.I wasen't sure what you ment by "red bell Peppers, tops", so i chopped the red peppers very finely and threw in some parsley "tops"with the sliced scallion tops and sour cream. Boy! what a topping, the cheese and avacado with the rest of the toppings, are just outstanding flavour. Very much liked the cornmeal coat. Can't promise we'll do this again soon, but it will surely come to mimd next time we have company!! Thank-you for a real treat Kevin!! -
I get to rate this recipe without Hubby's help. Know why, he called to say he was stuck in traffic and would be late for dinner. I went ahead and ate my dinner! It was scrumptious! I loved the mellow taste of avocado, combined with the sour cream and crunchy veggies on top of a cornmeal crusted chicken. I can see so many possibilities too. Perhaps, a green chile and tomato combination, or crumbled bacon on top ..... Hubby better hurry home or his portion is History!
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This was rich, delicious and truly decadent tasting. I loved the cornmeal crust and the avocado cheese combination was great. (NOTE:I reduced the amount of oil to 1 Tbsp., which added a bit more cooking time to the chicken in the pan- frying step, but still produced a very crispy, lovely crust.) A fabulous choice to serve to guests. For even more calorie laden decadence, I may sprinkle the finished product with freshly cooked crumbled bacon. Not a diet dish - but worth every single, heavenly calorie! -
This was good! I would turn up the cumin a little, maybe add some red pepper flakes. Needed just a wee bit more heat. I used flour rather than cornmeal because that's what I had on hand. I bet the cornmeal would be good! -
I followed the recipe exactly, except I halved it and used pepper jack cheese. I did not like the flavor of the cornmeal and cumin. Overall, the dish wasn't that flavorful. The flavors don't meld together - instead, you taste the flavor of each ingredient separately. I think the size of the chicken breasts I used was average and I had to at least double the cooking time on each side of the breast to reach 160 degrees. I used the setting on my electric stove right in the middle of medium and high at first. I eventually had to turn it down to medium so that the coating wouldn't burn while the chicken was finishing cooking.
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RECIPE SUBMITTED BY
Kevin Young
San Antonio, TX
I am 31, and a cytotechnologist in the Navy (Don't know what it is? Don't feel bad, few people do)with just under 10 years to retirement. Kerrbear is my wife and we have two GREAT kids, Aidyn (4) and Kelsi (2). Next to my family hockey is my favorite thing in the world, watching, playing, anything to do with hockey, in particular my sons hockey and the Vancouver Canucks. After hockey cooking is the other thing I really enjoy. I'm very open to trying new foods of all cuisines, however the one thing I refuse to try is balut. I could not see myself trying it without MUCH help from a bottle of something very strong.
