California Chicken #920 7/09

Categories:
New 2009, poultry, ToTryAgain

1 skinless boneless chicken breast; cut in quarters & pounded
1 teaspoon olive oil
1/2 teaspoon onion powder
salt & pepper to taste
2 avocados peeled, pitted & sliced
2 ripe tomatoes; sliced
4 slices monteray jack cheese
1 cup buttermilk
1 cup pecans; finely ground
1/2 cup panko

After pounding the chicken thin, season with the onion powder, salt and pepper. Heat oil in a skillet and add chicken. Cook over medium heat until chicken is browned and just about done. About fifteen minutes. Season with salt and pepper. Place chicken on a foiled cookie sheet and top each breast with tomato and cheese. Bake at 350°F for about ten minutes or until cheese is melted. Remove from oven, add the avocado to the top of each breast and serve. 2/25/10 Put 1 cup buttermilk and the chicken in a shallow dish and let it marinate in the fridge, covered, for 1 hour. Toast 1 cup pecans and then process in a food processor until finely ground. Add 1/2 cups Panko and mix. Shake excess buttermilk from the chicken and dredge in the Panko mixture. Then proceed as above to cook it. Very good.

Contributor: Allrecipes.com

Yield: 4 servings