Mexican Chicken

So I had dinner with a friend and tried all new recipes.  This was fantastic!  Although I wish I would have used homemade pico de gallo (like the OBB one) instead of store bought salsa, but that is ok too.

http://bakedbree.com/mexican-chicken

Ingredients

• 6-8 chicken breasts (I did this with only four chicken breasts and I removed half of the breading mixture before starting.  This was so as to not waste it and so I can use it again without it getting eggy and raw chicken-y)
• 1 cup yellow cornmeal
• 1 cup flour
• 1 packet taco seasoning (or a blend of Mexican spices)
• 2 eggs (and I only used one egg)
• enough olive oil to fry it in (probably about 3 tbsp)
• 1 avocado
• 1 bunch green onions (and only one green onion)
• Monterey Jack cheese
• sour cream
• salsa
• cilantro

Instructions

1. 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  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.
2. 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.
3. 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.  [I just melted it at 350]
4. Add some cilantro leaves, sour cream, and salsa to the top.

This was super good!