4 chicken breasts, boned and skinned
2 tbsp. cornstarch
1 tsp. ground cumin
1 tsp. garlic salt
1 egg, slightly beaten
1 tbsp. water
1/3 c. corn meal
3 tbsp. cooking oil
1 firm 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
1/2 c. chopped sweet red pepper
Cherry tomatoes and parsley sprigs

Pound chicken to a quarter-inch thickness. In a shallow dish mix together cornstarch, cumin, and garlic salt. Add chicken to coat. In small bowl mix egg and water. In another bowl place corn meal. Dip chicken first in egg, then in corn meal, turning to coat.

In a large fry pan place oil and heat to medium temperature. Add chicken. Cook 2 minutes on each side. Remove chicken to shallow baking pan. Place sliced avocados on top and sprinkle with cheese. Bake in 350 degree oven for 15 minutes or until fork can be inserted and the cheese is melted. Top chicken with sour cream; sprinkle with green onions and red peppers. Garnish with tomatoes and parsley. Yield: 4 servings. 569 calories per serving.