Avocado Chicken Bake

2 chicken breasts
1 TBS cornstarch
1/2 tsp cumin
1/2 tsp garlic powder
egg beaters/water
corn meal
1 TBS oil
1/2 avocado (peeled and sliced)
3/4 Mexican shredded cheese blend
3 green onions
1/2 red bell pepper chopped
cherry tomatoes, halved
sour cream


Flatten chicken breasts to 1/2" thick.
Mix the corn starch, cumin and garlic powder togetherand dust chicken.
Dip in egg water mixture and dredge in corn meal.
Brown chicken in oil - 2 min on each side.
Top with avocado and cheese.
Bake at 350* about 15 minutes.

Top with veggies and a dollop of sour cream.