Avocado Chicken Melt

Ingredients

• 4 boneless skinless chicken breast halves
• 1/2 cup cornmeal
• 1 teaspoon garlic salt
• 2 tablespoons vegetable oil
• 1/2 firm ripe avocado, peeled and sliced thin, divided
• 1 cup shredded Monterey jack cheese
• 4 wheat bread slices, toasted
• 1/2 cup plain yogurt
• 1/4 cup chopped sweet red bell pepper

Procedure

• Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.
• In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or until lightly browned. Remove chicken from pan and place in shallow baking pan.
• Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
• Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl, combine yogurt and pepper; serve with chicken.