2    Chicken breast halves

      1 tb Cornstarch

    1/2 ts Cumin, ground

    1/2 ts Garlic salt

    1/2    Egg; lightly beaten

    1/2 tb Water

      3 tb Cornmeal

  1 1/2 tb Oil

    1/2    Avocado; peeled, sliced

    3/4 c  Cheese, monterey jack;

           -shredded
    1/4 c  Sour cream; divided

    1/8 c  Onion, green, tops only

    1/8    Pepper, red bell; chopped

           Tomatoes, cherry
           Parsley sprigs
  Skin and bone chicken breasts. On hard surface, with meat mallet or similar
  flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix
  together cornstarch, cumin and garlic salt. Add chicken on piece at a time,
  dredging to coat. In a small bowl, mix egg and water. Place cornmeal in
  another bowl. Dip chicken, first in egg and then in cornmeal turning to
  coat. In large frying pan, place oil and heat to medium temp.; add chicken
  and cook 2 minutes on each side. Remove chicken to shallow baking pan;
  place avocado slices over chicken and sprinkle with cheese. Bake in 350C8F
  oven about 15 minutes or until fork can be inserted in chicken with ease
  and cheese melts. Top chicken with sour cream, dividing equally; sprinkle
  with chopped green onion and red pepper.