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 350

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