Breast Of Chicken Oaxaca - Fried Chicken In Chipotle Sauce - cooking recipe

Ingredients

Chipotle Sauce
1/4 cup hot water
1/2 teaspoon chicken bouillon granule
4 canned chipotle chiles in adobo
1/2 cup low-fat sour cream
1 tablespoon lime juice
Chicken
1 avocado, peeled, pitted and cut into 6 wedges
1 tablespoon lime juice
6 (4 ounce) boneless skinless chicken breasts
3/4 cup shredded asadero cheese or 3/4 cup monterey jack cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
3 large egg whites, lightly beaten
1 cup seasoned bread crumbs
1 tablespoon vegetable oil
1 lb linguine (8 cups hot cooked linguine)
1/4 cup sliced ripe olives
2 tablespoons chopped fresh parsley

Preparation

T prepare the sauce: Combine first 3 ingredients in a blender; process until smooth. Pour into a bowl; stir in sour cream and 1 tablespoon lime juice.
To prepare the chicken: Toss avocado with 1 tablespoon lime juice.
Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff avocado slice and 2 tablespoons of cheese into each pocket.
Sprinkle chicken with salt and pepper, dredge in flour then dip in egg whites and dredge in breadcrumbs.
Heat oil in a large non-stick skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until juices run clear.
Cook pasta per package directions, drain and toss with olives and parsley. (or toss with chopped fresh tomatoes, onions, garlic, basil and oregano, as they do at the restaurant.).
Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta. Top with 3 tablespoons of chipotle sauce.