Subject: Chicken Avocado Melt
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 19 2001 - 08:36:42 EDT
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F O O D F U N N Y
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Here's a true one courtesy of reader Mary Munarin of Phoenix, Arizona:
Precocious (about 18 months) little Joanne was just on eye-level with
the oven shelf when her mom pulled out the roasting chicken to
brush-baste it. "Mommy," Joanne said quizzically, "why are you
sweeping the chicken with that little broom?"
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T O D A Y ' S R E C I P E
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I wish I had an interesting story to go with this recipe, but it's
just one my mother clipped from a newspaper years ago. I have just
the tattered, yellow piece of paper before me, so I can't even tell
you which newspaper she found it in, but I can tell you that it is
delicious.
Chicken Avocado Melt
4 - 6 skinless, boneless chicken breast halves
3 Tbs (45 ml) cornstarch (cornflour)
2 tsp (10 ml) ground cumin
2 tsp (10 ml) garlic powder
Salt and freshly ground pepper to taste
1 egg beaten with 1 Tbs (15 ml) water
1/2 cup (125 ml) cornmeal
3 Tbs (45 ml) butter
1 ripe avocado, peeled and sliced
1 1/2 - 2 cups (375 - 500 ml) shredded Monterey
jack cheese, or other mild cheese such as gouda
Sour cream for garnish
Chopped scallions (spring onions), green and
white parts for garnish
Using a meat mallet or the bottom of a small heavy saucepan, flatten
the chicken breast halves to a thickness of about 1/4 inch (5 mm).
Combine the cornstarch, cumin, garlic powder, salt, and pepper in a
bowl. Dredge the chicken in the cornstarch mixture, then in the egg
mixture, then in the cornmeal. Heat the butter in a skillet over
moderate heat and brown the chicken lightly on both sides. Place the
chicken in a shallow baking dish and top with the avocado slices and
cheese. Bake in a preheated 350F (180C) oven for 15 minutes, until
the chicken is done and the cheese has melted. Serve garnished with a
dollop of sour cream and chopped scallions. Serves 4 to 6.
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