4 chicken breasts, halved, boned, and skinned
2 tbsp. cornstarch
1 tsp. garlic salt/powder
1 tbsp. water
3 tbsp. cooking oil
1 firm, ripe avocado, peeled and sliced (I don't use this)
1 1/2 c. shredded Monterey Jack cheese
1/2 c. sour cream
1/4 c. sliced green onion (tops only)
1/4 c. chopped sweet re pepper (can use green pepper)
Cherry tomatoes (or cut up regular tomatoes)
Parsley sprigs
1 tsp. ground cumin
1 egg, slightly beaten
1/3 c. corn meal

Pound the chicken to 1/4 inch thickness. In a shallow dish, mix together cornstarch, cumin, and garlic salt/powder. Add chicken, a piece at a time, dredging to coat. Mix the egg and water in a small bowl; place the cornmeal in another small bowl. Dip chicken, first in egg and then in corn meal, turning to coat. Heat oil in a large frying pan. Add chicken and cook 2 minutes on a side. Remove to a shallow baking pan. Place avocado slices over and sprinkle with cheese. Bake in 350 degree oven until a fork goes in easily and the cheese melts, about 15 minutes. Top with sour cream, green onion, pepper, tomatoes, and parsley. Serves 4. A lot of work, but very good.