Chicken Avocado Melt

Title: Chicken Avocado Melt
Categories: Chicken
Yield: 2 servings

2 x Chicken Breast Halves
1/8 c Green Onion Tops Only
1/2 x Avocado, Peeled, Sliced
1/2 tb Water
1 tb Cornstarch
1/8 x Chopped Red Bell Pepper
3/4 c Shredded Monterey Jack
3 tb Cornmeal
1/2 ts Cummin Cherry Tomatoes
1/2 ts Garlic Salt
1 1/2 tb Oil
1/4 c Sour Cream
Parsley Sprigs
1/2 x Egg, Lightly Beaten

Skin and bone the chicken Breasts. On a hard surface, with a meat mallet or similar flattening utensil, pound chicken to 1/4" thickness. In a shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken one piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal, turning to coat. In a large frying pan, place oil and heat to medium temperature add chicken and cook for 2 minutes on each side. Remove chicken to a shallow bbaking pan place avocado slices over chicken and sprinkle with cheese. Bake in 350øF 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 chopped green onion and red pepper.