4 broiler fryer chicken breasts, boned, skinned and halved
2 tbsp. cornstarch
1 tsp. ground cumin
1 tsp. garlic salt
2 eggs, slightly beaten
1 tbsp. water
1/3 c. cornmeal
3 tbsp. cooking oil
1 ripe avocado, peeled and sliced
1 1/2 c. shredded Monterey Jack cheese
1/2 c. sour cream
1/4 c. sliced green onion tops
1/4 c. sweet red pepper, chopped
Cherry tomatoes
Parsley sprigs

Pound breasts flat with mallet to 1/4 inch thick. Mix together cornstarch, cumin and garlic salt. Add chicken one piece at a time, dredging to coat.

In small bowl mix egg and water.

In another bowl place cornmeal. Dip chicken first in egg then in cornmeal. Place chicken in hot oiled fry pan and cook 2 minutes on each side. Remove chicken to shallow baking pan. Place avocado slices over chicken and sprinkle with cheese. Bake at 350 degrees about 20 minutes or until tender. Top chicken with sour cream. Sprinkle with green onion and red pepper.