CHICKEN AVOCADO MELT
Avocados are used in many Southwestern recipes, so I feel this represents my region well. It's very easy to make and it tastes so good. My family and friends love it.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/4-in. thickness; set aside. In a shallow bowl, combine cornstarch, cumin, garlic powder, salt and cayenne. In another shallow bowl, beat egg and water. Dip chicken into egg, then roll in the cornstarch mixture and cornmeal. , In a large skillet, cook chicken over medium heat in oil until golden brown on both sides. Place in a greased 13x9-in. baking dish; arrange avocado evenly on top. , Bake, uncovered, at 350° for 10-15 minutes or until chicken juices run clear. Sprinkle with cheese. Serve with sour cream, salsa and green onions if desired.
Nutrition Facts : Calories 565 calories, Fat 41g fat (14g saturated fat), Cholesterol 119mg cholesterol, Sodium 930mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 24g protein.
AVOCADO AND CHICKEN MELTS
This is nice for an easy brunch/lunch/supper dish. I made these up when I had a couple of avocados that needed using and some uncooked chicken left over from making another dish. You can also use some crushed garlic in with the avocado and also top with sliced tomato before topping with the cheese. I have also made this with some shredded chicken from the deli and this works well too. If your avocado is still firm just use slices instead of mashing.
Provided by Jen T
Categories Lunch/Snacks
Time 17m
Yield 4 melts, 2 serving(s)
Number Of Ingredients 10
Steps:
- Slice chicken breast if using horizontally through middle.
- Place raw chicken on plate and squeeze over the juice from 1/2 a lemon.
- Sprinkle with the garlic pepper and turn to coat.
- Leave to marinate for a few mins then drain and fry in a little oil until golden brown on each side.
- Remove from pan and slice.
- Place avocado into a bowl and mash (if soft) or slice.
- Add juice of other 1/2 of lemon, salt, crushed garlic (if using)and freshly ground black pepper and mix well.
- Place the four slices of bread on a baking paper lined tray and place in hot oven and grill/broil for a few mins until lightly browned.
- Remove tray from oven, turn bread slices over and spread right to the edges with the mashed or sliced avocado.
- Top with the chopped chicken, sliced tomatoes (if using) and cover with grated cheese and return to oven and grill/broil until cheese melts.
- Remove from oven and serve hot.
Nutrition Facts : Calories 494.6, Fat 30.5, SaturatedFat 11.2, Cholesterol 36.2, Sodium 817.7, Carbohydrate 39.1, Fiber 11.3, Sugar 4.5, Protein 20.7
AVOCADO CHICKEN MELT
Found in a Tyson Chicken recipe book and changed it somewhat to suit our tastes. TIP: You can sprinkle chicken with sliced green onions and serve with sliced cucumber, if desired. Add sliced green onion tops to the yogurt and red bell pepper sauce or substitute onion-flavored ranch or cucumber salad dressing for the sauce.
Provided by mama smurf
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine panko crumbs, garlic salt and paprika in a large palstic food storage bag. Add chicken, close bag and toss to coat well. Wash hands. Preheat oven to 350 degrees.
- In a large nonstick skillet, heat oil. Put coated chicken in hot skillet and cook 2 minutes per side or until lightly browned. Remove chicken from skillet and place in a shallow baking pan.
- Place avocado slices over chicken and sprinkle evenly with shredded cheese and green onions. Bake 15 minutes or until cheese is melted and internal juices of chicken run clear. (Or insert instant-read meat thermometer into thickent part of chicken. Temperature should read 180 degrees).
- In a small bowl, combine yogurt and bell pepper. Divide evenly over each slice of toast. Place each chicken breast on slice of toast.
Nutrition Facts : Calories 531.2, Fat 34.2, SaturatedFat 11.5, Cholesterol 121.9, Sodium 358.2, Carbohydrate 14.4, Fiber 2.6, Sugar 3.1, Protein 40.7
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