Breast of Chicken Oaxaca

Ingredients

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

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

Instructions

1. 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.
2. 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.
3. 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.
4. Toss pasta with olives and parsley.
5. Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta; top each serving with about 3 tablespoons chipotle sauce.