I came across this recipe last week, after not making the dish since we lived in California six years ago. I made the recipe and was reminded how very good it is, and it goes together very easily. A double win at the end of a busy day. It definitely is not low calorie, but it is worth the splurge! I hope you will give it a try, and let me know what you think. Blessings...
Recipe:
4 chicken breast halves, boned and skinned
Combine in pie plate:
2 tbsps. cornstarch
1 tsp. ground cumin
1/2 tsp. garlic salt
Combine in another pie plate:
1 egg beaten with 1 tbsp. water
1/3 cup cornmeal (may need more) in another pie plate
Avocado slices, sour cream, salsa, about 1-1/2 cups Jack cheese, and cilantro
1. Pound chicken to 1/4" thickness.
2. Dredge pieces in seasoned cornstarch, dip in egg wash and then coat in cornmeal.
3. Fry pieces in oil till golden brown and place in baking pan.
4. Top each piece with avocado slices and sprinkle with cheese.
5. Bake in a 350 degree oven for 15 - 20 minutes until tender.
6. Top with salsa, sour cream, and fresh chopped cilantro, if desired
Tip: I use the liner bags from cereal or cracker boxes to pound the chicken pieces between. I have found that these liners are tougher than wax paper or plastic wrap, and clean up is so much easier.
