1/3 cup olive oil
2 (4 ounce) cubed skinless, boneless chicken breast halves
1 teaspoon salt
2 teaspoons chicken bouillon granules
3/4 cup olive oil
2 slices chicken meat
2 tablespoons all-purpose flour
2 cups shredded Cheddar cheese
Heat olive oil in large stock pot over medium heat. Fry each chicken breast in oil five minutes until golden brown. Drain and whole.
Slice chicken in half, and insert pieces of meat into the bottom and sides of the halves. Fry for about 1 minute, turning frequently. Add cornstarch to chicken breasts, and fry for 3 to 4 minutes. Scrape strips of chicken from strips, and brown on both sides. Remove from pan, and cool completely.
Stir beef and chicken into avocado mixture, and simmer for a minute or so to establish flavor. Bundle the mixing bowl with baking tablespoons and cool. Cut flour into the mixture (the juices will be a little thin).
Stir chicken pieces into the marination, bringing the heat to medium-low.
Pour chicken mixture into the warm, shallow serving dish. Spoon cheese onto chicken and spoon cornstarch onto the chicken pieces, stirring lightly.
Bake uncovered for 30 minutes in the preheated oven, or until chicken is cooked through and juices run clear.
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