- 6-8 chicken breasts (I used the thin cut breasts)
- 1 cup yellow cornmeal
- 1 cup flour
- 1 packet taco seasoning (or a blend of Mexican spices)
- 2 eggs
- 1/4 cup oil
- 3 Tablespoons butter
- 1 avocado
- 1 bunch green onions
- Monterey Jack cheese
- sour cream
- Set up a breading station. In one dish, combine cornmeal, flour, and taco seasoning. In another whisk eggs with salt and pepper. In a large skillet or saute pan, heat oil and butter over medium-high heat. Dip the chicken into the egg mixture, and then into the flour mixture. Make sure that your chicken is well coated with the flour.
- Cook the chicken until one side is golden brown and flip to the other side. If your breasts are thin enough, they will cook through. If not, transfer them to a 350 degree oven to finish cooking. You can also keep the chicken in a low oven to keep them warm until you are finished browning them all, like 250 degrees.
- Meanwhile, gather your toppings. Slice the Monterey Jack and green onions thinly. Get your sour cream, salsa, and cilantro ready. Place a few thin slices of avocado and some green onions on the top of the chicken. Cover with a few slices of cheese. Place under the broiler to melt.
- Add some cilantro leaves, sour cream, and salsa to the top.
- I also served a doctored version of my baked rice, I added a cup or two of frozen peas right before the rice was to come out of the oven. A little butter, a Tablespoon or two of paprika, and lots of salt and pepper.