Chicken: Breast of Chicken Oaxaca

posted by Terrytx 09-25-100 7:18 AM

* Exported from MasterCook *
Breast of Chicken Oaxaca
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chipotle 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

1 peeled avocado, cut in 6 wedges
1 tablespoon lime juice
6 (4 oz.) skinned and boned chicken breast halves
3/4 cup (3 oz.) 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 bread crumbs
1 tablespoon vegetable oil
cooking spray
8 cups hot cooked linguine (about 1 lb. uncooked pasta)
1/4 cup sliced ripe olives
2 tablespoons chopped parsley

To prepare the chipotle sauce, combine first 3 ingredients in a blender; process until smooth. Pour sauce into a boil; stir in sour cream and 1 tablespoon juice.

To prepare chicken, toss avocado with 1 tablespoon juice. Cut a horizontal slit through thickest part 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 in flour. Dip chicken in egg whites; dredge in breadcrumbs.

Heat oil in a large 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.

674 cal, 19.8 g. fat, 45.3 g. pro, 77 g. carb, 88 mg. chol, 570 mg. sod.

Source: "Cooking Light/3/00"

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