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Breast of Chicken Oaxaca



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 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


  1. 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.
  2. 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.
  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.


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