1 tablespoon water
1/3 cup cornmeal
3 tablespoons cooking oil
1 ripe avocado, peeled, sliced
1-1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream, divided
1/4 cup sliced scallion greens
1/4 cup chopped sweet red pepper
cherry tomatoes
parsley sprigs
Preheat oven to 350oF. Pound the chicken to 1/4"
thickness. If using thin sliced breast, skip the previous
step. In a shallow bowl, mix the cornstarch, cumin, garlic,
and salt. In another bowl mix egg and water. Place
cornmeal in a third small bowl. Coat chicken first with
the cornstarch mixture, then with the egg, and finally with
the cornmeal. (Marge Fortier says, "I always use
cornstarch because it comes out thinner than flour".)
In a large skillet over medium-high heat, heat oil. Add
chicken and saute for two minutes on each side "to firm up
the crust", then remove pieces to a shallow baking pan.
Before putting cutlets in oven, top them with avocado
slices and sprinkle with cheese. Bake for 15 minutes or
until cooked through. Top each chicken breast with sour
cream and a sprinkling of scallions
and red pepper. Garnish with cherry tomato halves and
parsley. Serves four.
CHICKEN IN MUSTARD SAUCEServes 4
Home economist Michelle Scicolone developed this recipe for
Perdue, and she has an ultimate compliment for it: "It's