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
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; sauté 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.