Sarah's Melt in Your Mouth Chicken

What you need:

Ingredients for marinade

• 6 boneless chicken breasts
• 1/4 cup extra virgin olive oil
• Juice from 1/2 lemon
• 2 tsps ground cumin
• 5 cloves garlic, crushed
• 2 Tbsp honey
• 1 tsp salt

Ingredients for breading

• 2 eggs
• Cornmeal
• Himalayan Pink Salt
• Cumin

Other Ingredients

• Coconut oil for frying
• 1 avocado sliced
• Sliced Havarti cheese
• Sour cream, Daisy 

What to do:

At least 4-5 hours before you are needing to eat: Place the chicken breasts in a large baggie and pound them with your fist until tender. In a 1 cup liquid measuring cup, mix the olive oil, lemon, cumin, crushed garlic, honey and salt. Pour your marinade into the baggie. Close the baggie and squish the mixture around until all the chicken is evenly coated. Place in the refrigerator for 4-5 hours or more.

1. Pull the chicken out of the refrigerator and add two eggs. Squish around again until all of the chicken is coated evenly. Leave on counter for about 15 minutes. 
2. Meanwhile in a shallow dish, mix about 1/2 cup cornmeal, 1/2 tsp cumin and Himalayan Pink Salt to taste. 
3. Heat oven to 350 degrees
4. In a medium sized skillet heat a couple Tbsp of coconut oil on medium to high heat
5. Coat both sides of each piece of chicken in the cornmeal and place in the hot skillet. (you should be able to fit two pieces of chicken in the skillet at a time.)
6. Cook the chicken on medium high heat for about two minutes on each side. (in between each set, you'll need to add another tablespoon of oil)
7. Then place the chicken in a 11x15 glass baking dish. 
8. Place the avocado slices and the cheese over the chicken
9. Bake for 15 - 20 minutes. 
10. Serve topped with Sour Cream