Avocadoandchickenmelts Recipes
CHICKEN AVOCADO MELT
This recipe combines some of my favorites! Chicken, avocado, monterey jack cheese, and green onions! This makes some great baked chicken. Just make sure you pound your chicken breasts so they are an even thickness so it all gets done at one time. My grocery store sells chicken breasts cut thinly that I like to use for this and eliminate the pounding. :) I also like to eat these on sandwiches, and add the toppings to the sandwiches.
Provided by breezermom
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken breasts between 2 sheets of wax paper. Flatten them to 1/4 inch thickness, using a meat mallet or a rolling pin.
- Combine the cornstarch, cumin, and garlic salt in a small bowl, stirring well.
- Combine the beaten egg and water in a small bowl, stirring well. Place the cornmeal in a shallow plate. Dredge the chicken in the cornstarch mixture; dip in the egg mixture, and then dredge in the cornmeal.
- Saute the chicken in oil in a large skillet for 2 minutes on each side or until lightly browned. Transfer the chicken to a 13 x 9 x 2 inch baking pan.
- Arrange the avocado slices over the chicken, and sprinkle evenly with the shredded cheese. Bake, uncovered, for 15 minutes or until the cheese melts and the chicken is done. Top with sour cream, green onions, and sweet red pepper. Garnish if desired.
AVOCADO CHICKEN MELT
Found in a Tyson Chicken recipe book and changed it somewhat to suit our tastes. TIP: You can sprinkle chicken with sliced green onions and serve with sliced cucumber, if desired. Add sliced green onion tops to the yogurt and red bell pepper sauce or substitute onion-flavored ranch or cucumber salad dressing for the sauce.
Provided by mama smurf
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine panko crumbs, garlic salt and paprika in a large palstic food storage bag. Add chicken, close bag and toss to coat well. Wash hands. Preheat oven to 350 degrees.
- In a large nonstick skillet, heat oil. Put coated chicken in hot skillet and cook 2 minutes per side or until lightly browned. Remove chicken from skillet and place in a shallow baking pan.
- Place avocado slices over chicken and sprinkle evenly with shredded cheese and green onions. Bake 15 minutes or until cheese is melted and internal juices of chicken run clear. (Or insert instant-read meat thermometer into thickent part of chicken. Temperature should read 180 degrees).
- In a small bowl, combine yogurt and bell pepper. Divide evenly over each slice of toast. Place each chicken breast on slice of toast.
Nutrition Facts : Calories 531.2, Fat 34.2, SaturatedFat 11.5, Cholesterol 121.9, Sodium 358.2, Carbohydrate 14.4, Fiber 2.6, Sugar 3.1, Protein 40.7
AVOCADO AND CHICKEN MELTS
This is nice for an easy brunch/lunch/supper dish. I made these up when I had a couple of avocados that needed using and some uncooked chicken left over from making another dish. You can also use some crushed garlic in with the avocado and also top with sliced tomato before topping with the cheese. I have also made this with some shredded chicken from the deli and this works well too. If your avocado is still firm just use slices instead of mashing.
Provided by Jen T
Categories Lunch/Snacks
Time 17m
Yield 4 melts, 2 serving(s)
Number Of Ingredients 10
Steps:
- Slice chicken breast if using horizontally through middle.
- Place raw chicken on plate and squeeze over the juice from 1/2 a lemon.
- Sprinkle with the garlic pepper and turn to coat.
- Leave to marinate for a few mins then drain and fry in a little oil until golden brown on each side.
- Remove from pan and slice.
- Place avocado into a bowl and mash (if soft) or slice.
- Add juice of other 1/2 of lemon, salt, crushed garlic (if using)and freshly ground black pepper and mix well.
- Place the four slices of bread on a baking paper lined tray and place in hot oven and grill/broil for a few mins until lightly browned.
- Remove tray from oven, turn bread slices over and spread right to the edges with the mashed or sliced avocado.
- Top with the chopped chicken, sliced tomatoes (if using) and cover with grated cheese and return to oven and grill/broil until cheese melts.
- Remove from oven and serve hot.
Nutrition Facts : Calories 494.6, Fat 30.5, SaturatedFat 11.2, Cholesterol 36.2, Sodium 817.7, Carbohydrate 39.1, Fiber 11.3, Sugar 4.5, Protein 20.7
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