"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CHICKEN AVOCADO MELT by Marjorie Fortier Recipe

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This recipe for CHICKEN AVOCADO MELT by Marjorie Fortier, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Friday, August 4, 2006


4 broiler-fryer chicken breast halves, boned and skinned
2 tbsp cornstarch
1 tsp cumin
1 tsp garlic salt
1 egg, slightly beaten
1 tbsp water
1/3 c cornmeal
3 tbsp cooking oil
1 firm, ripe avocado, peeled and sliced
1 1/2 c shredded Monterey Jack cheese
1/2 c sour cream, divided
1/4 c sliced green onion, tops only
1/4 c chopped sweet red pepper
cherry tomatoes
parsley sprigs

On a hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 inch thickness. In shallow dish, mix together cornstarch, cumin and garlic salt; add chicken, one piece at a time, dredging to coat.

In small bowl, mix egg and water.

In another bowl small bowl, place cornmeal. Dip chicken, first in egg and then in cornmeal, turning to coat.

In large frypan, place oil and heat to medium temperature; add chicken and cook 2 minutes on each side.

Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle cheese. Bake in 350 oven for about 15 minutes or until fork can be inserted in chicken with ease and cheese melts.

Top chicken with sour cream, dividing equally; sprinkle with green onion and red pepper. Garnish with parsley and cherry tomatoes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
$10,000 prize winner (1st place) in the 1987 National Chicken Cooking contest.




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