Chicken Avocado Melt

Picture this: a chicken breast pounded thin, dredged in cornmeal seasoned with smoky cumin and garlic salt, pan-fried until the crust turns golden and crunchy, then topped with ripe avocado slices and a blanket of melting cheese before a quick trip through the oven. That is the chicken avocado melt, and it is every bit as satisfying as it sounds.

The cornmeal coating gives the chicken a crispy, slightly gritty texture that holds up beautifully under the weight of the toppings. The avocado softens in the oven just enough to turn silky without losing its shape, and the melted cheese ties everything together.

A cool spoonful of sour cream and a scattering of sliced green onion on top finishes each piece with a fresh, tangy contrast.

Pro Tips

• Pound the chicken to an even ¼-inch thickness so it cooks through in two minutes per side without drying out.
• Use a ripe but firm avocado. If it is too soft, the slices will fall apart in the oven.
• Do not skip the cornstarch in the initial dredge. It creates a dry surface that helps the egg wash and cornmeal stick.
• Pull the melt from the oven as soon as the cheese is bubbly and just starting to brown at the edges.

Variations

• Pepper Jack heat: Use pepper jack cheese instead of regular for a spicy, gooey melt with more bite.
• Tex-Mex style: Top with pico de gallo and a squeeze of fresh lime instead of sour cream for a brighter, fresher finish.
• Bacon avocado melt: Lay two strips of crispy bacon over the avocado before adding the cheese for a smoky, salty layer.