Salsa Chicken With Guacamole by Carol Jancsi

Adapted from Phyllis Carey's Casual Gourmet
3/4 cup flour
1- 1 1/4 oz. pkg. taco seasoning mix
2 eggs
2 T. water
6 boneless chicken breasts, pounded to 1/4 inch thickness
1 1/2 cups yellow cornmeal
1/4 cup butter
2 T. oil
6 slices Jack cheese
Guacamole, homemade or purchased
Combine flour and taco seasoning in small bowl or ziplock bag. Beat eggs with water in another bowl. Dip each chicken piece in flour; coat with egg, then with cornmeal. Refrigerate 30 minutes or longer.
Preheat broiler. Melt butter with oil in large skillet over medium high heat. Add chicken pieces and fry until juiced run clear when pierced, about 3 minutes per side.
Transfer chicken to baking pan and top with cheese slices. Broil until cheese melts. Top with a spoonful of guacamole to serve.
Serves 6