Avocado Chicken Melt
skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper
Rinse chicken with cold water and pat dry with paper towels. Place between two
sheets of plastic wrap and pound to flatten to 1/4-inch thickness.
In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close
bag and toss to coat well. In large nonstick frying pan, heat oil. Cook chicken
in hot oil for 2 minutes per side or until lightly browned. Remove chicken from
pan and place in shallow baking pan.
Place half of avocado slices over chicken and sprinkle evenly with shredded
cheese. Bake at 350 degrees F for 15 minutes or until chicken is done and cheese
Place each chicken breast on a slice of toast. Top with remaining avocado
slices. In small bowl, combine yogurt and pepper; serve with chicken.
Yields 4 servings.