Breast Of Chicken Oaxaca - Fried Chicken In Chipotle Sauce
Ingredients
- Chipotle Sauce
- 1/4 cup hot water ⓘ
- 1/2 teaspoon chicken bouillon granule ⓘ
- 4 canned chipotle chiles in adobo ⓘ
- 1/2 cup low-fat sour cream ⓘ
- 1 tablespoon lime juice ⓘ
- Chicken ⓘ
- 1 avocado, peeled, pitted and cut into 6 wedges ⓘ
- 1 tablespoon lime juice ⓘ
- 6 (4 ounce) boneless skinless chicken breasts ⓘ
- 3/4 cup shredded asadero cheese or 3/4 cup monterey jack cheese ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 2 tablespoons flour ⓘ
- 3 large egg whites, lightly beaten ⓘ
- 1 cup seasoned bread crumbs
- 1 tablespoon vegetable oil ⓘ
- 1 lb linguine (8 cups hot cooked linguine) ⓘ
Instructions
- T prepare the sauce: Combine first 3 ingredients in a blender; process until smooth. Pour into a bowl; stir in sour cream and 1 tablespoon lime juice.
- To prepare the chicken: Toss avocado with 1 tablespoon lime juice.
- Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff avocado slice and 2 tablespoons of cheese into each pocket.
- Sprinkle chicken with salt and pepper, dredge in flour then dip in egg whites and dredge in breadcrumbs.
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until juices run clear.
- Cook pasta per package directions, drain and toss with olives and parsley. (or toss with chopped fresh tomatoes, onions, garlic, basil and oregano, as they do at the restaurant.).
- Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta. Top with 3 tablespoons of chipotle sauce.
Nutrition & Diet Analysis (per serving)
893
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).