Breast of Chicken Oaxaca
I make this recipe about, oh, every four years or so. It takes a lot of prep work, so I tend to save it for special occasions. I made it last weekend for my brother’s birthday and remembered how much I like it.
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
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 (Pepper jack works well here, if you want a little more kick.)
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 cup chopped tomato
2 tsp. minced garlic
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 tomato and garlic. Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta; top each serving with about 3 tablespoons chipotle sauce.
Yield: 6 servings
Nutrition Info: 674 calories (26% from fat); 19.8g fat