Who can ever say no to anything involving avocado?  I can’t and when I found this recipe in my cookbook (The Treasury of Creative Cooking) I knew I was onboard.  This chicken breast recipe features a crispy, cornmeal breading.  And when you add the cheese, sour cream, tomatoes, onions, and most importantly the avocado, the flavors go through the roof.  I have never used cornmeal before to bread my chicken.  Boy, was I surprised!  The cornmeal gives the exterior of the chicken a great crunchy texture and keeps the interior of the chicken moist.  A nice change from what I usually use… Rice Krispies in my Easy Rice Krispies Chicken. 

So if you are an avocado lover like me, you need to try this recipe.  

So let’s get started by rinsing and patting dry the boneless skinless chicken breasts.

Pound the chicken breasts between two pieces of plastic wrap to a 1/4-inch thickness.

Combine 2 tablespoons cornstarch, 1 teaspoon cumin and 1 teaspoon garlic salt in a bowl.

 Dip chicken in spices covering each piece.

 Combine the egg and water in a bowl and dip the chicken in the mixture.

Now cover the chicken with the remaining 1/3 cup of yellow cornmeal.

Heat the chicken in a pan with 3 tablespoons of vegetable oil over medium heat.  Cooking around 2 minutes per side.

Remove chicken and arrange it in a shallow baking pan. Sprinkle the chicken with 1 1/2 cups of shredded Mexican blend or Monterey Jack cheese.

Bake for 15 minutes or until the chicken reaches a temperature of 165 degrees on a meat thermometer.  Transfer the chicken to a serving platter and top with sour cream, sliced avocado, green onions, and tomatoes.