Grilled Chicken Avocado Melt Recipes

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.

Steps:

• Oil a grill pan and place over high heat until hot. Season chicken with salt and pepper. Working in batches so as not to crowd the pan, place chicken skin-side down on grill pan. Cook 4 minutes. Turn, and cook until just cooked through, about 2 minutes more. As each batch is finished, set aside on a platter. Oil grill pan as necessary. When chicken is cool enough to handle, cut into medium dice, and transfer to a large bowl.
• Add chickpeas, peppers, onion, and vinaigrette. Toss to combine. Gently fold in avocado. Serve garnished with lime wedges and cilantro.

Steps:

• 1.Marinate the chicken thighs in Teriyaki Marinade & Sauce for at least 2 hours. 2.Grill chicken until no longer pink in the center. 3.Brush Teriyaki Baste & Glaze on each thigh, top with slices of cheese and avocado. Place under the broiler for about 1 minute, until cheese is melted; serve on buns. For preparation all on the grill brush Teriyaki Baste & Glaze on each thigh, top with slices of cheese. Cover grill for about 1 minute or until cheese is melted. Place chicken on bottom half of the sandwich buns, top with avocado slices and bun top; serve. Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Serving Suggestion: Serve with a fresh green salad or fruit, or try with Wasabi Avocado Potato Salad.