More Great Recipes: Main Dish

Breast of Chicken Oaxaca


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Chipolte sauce:
1/4 cup hot water
1/2 teaspoon chicken-flavored bouillon granules
4 canned chipotle chiles in adobo sauce
3/4 cup low-fat sour cream
1 tablespoon lime juice

Chicken:
1 peeled avocado, cut into 6 wedges
1 tablespoon lime juice
6 (4-ounce) skinned, boned chicken breast halves
3/4 cup (3 ounces) shredded asadero or Monterey Jack cheese
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons all-purpose flour
3 large egg whites, lightly beaten
1 cup seasoned breadcrumbs
1 tablespoon vegetable oil
Cooking spray
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/4 cup sliced ripe olives
2 tablespoons chopped parsley


To prepare chipotle sauce, combine first 3 ingredients in a


blender; process until smooth. Pour sauce into a bowl; stir in


sour cream and 1 tablespoon juice.


To prepare chicken, toss avocado with 1 tablespoon juice. Cut


a horizontal slit through thickest portion of each breast half to


form a pocket. Stuff 1 avocado slice and 2 tablespoons cheese


into each pocket. Sprinkle chicken with salt and pepper, and


dredge chicken in flour. Dip chicken in egg whites; dredge in


breadcrumbs.


Heat oil in a large nonstick skillet coated with cooking spray


over medium-high heat. Add chicken; saute 6 minutes on each side


or until chicken is done.


Toss pasta with olives and parsley. Place 1-1/3 cups pasta on


each of 6 plates. Arrange chicken on pasta; top each serving with


about 3 tablespoons chipotle sauce.


Pairs Well With


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