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I wish I had an interesting story to go with this recipe, but it's just one my mother clipped from a newspaper years ago. I have just the tattered, yellow piece of paper before me, so I can't even tell you which newspaper she found it in, but I can tell you that it is delicious.

4 - 6 skinless, boneless chicken breast halves
3 Tbs (45 ml) cornstarch (cornflour)
2 tsp (10 ml) ground cumin
2 tsp (10 ml) garlic powder
Salt and freshly ground pepper to taste
1 egg beaten with 1 Tbs (15 ml) water
1/2 cup (125 ml) cornmeal
3 Tbs (45 ml) butter
1 ripe avocado, peeled and sliced
1 1/2 - 2 cups (375 - 500 ml) shredded Monterey jack cheese, or other mild cheese such as gouda
Sour cream for garnish
Chopped scallions (spring onions), green and white parts for garnish

Using a meat mallet or the bottom of a small heavy saucepan, flatten the chicken breast halves to a thickness of about 1/4 inch (5 mm). Combine the cornstarch, cumin, garlic powder, salt, and pepper in a bowl. Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal. Heat the butter in a skillet over moderate heat and brown the chicken lightly on both sides. Place the chicken in a shallow baking dish and top with the avocado slices and cheese. Bake in a preheated 350F (180C) oven for 15 minutes, until the chicken is done and the cheese has melted. Serve garnished with a dollop of sour cream and chopped scallions. Serves 4 to 6.

Bon appetit from the Chef and staff at World Wide Recipes

Lightkeeper's Note: This recipe is from the fantastic and fabulous "World Wide Recipes Ezine." You can subscribe by sending a blank e-mail to mailto:wwrecipes-subscribe@topica.com or by visiting their website at http://www.worldwiderecipes.com. You won't regret it!

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