Breast of Chicken Oaxaca

Breast of Chicken Oaxaca
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon lime juice
  • 1 cup seasoned breadcrumbs
  • 8 cups hot cooked linguine (about 1 pound uncooked pasta)
  • 4 canned chipotle chiles in adobo sauce
  • 1 tablespoon lime juice
  • 2 tablespoons chopped parsley
  • Chipotle sauce:
  • + 14 more ingredients
    • Chicken:
    • 3 large egg whites, lightly beaten
    • 1 peeled avocado, cut into 6 wedges
    • 1 tablespoon vegetable oil
    • ¼ cup hot water
    • Cooking spray
    • ¾ cup (3 ounces) shredded asadero or Monterey Jack cheese
    • ¼ cup sliced ripe olives
    • 2 tablespoons all-purpose flour
    • 1/8 teaspoon white pepper
    • ¼ teaspoon salt
    • ¾ cup low-fat sour cream
    • ½ teaspoon chicken-flavored bouillon granules
    • 6 (4-ounce) skinned, boned chicken breast halves

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 pock...

View full recipe at My Recipes

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