Breast Of Chicken Oaxaca Recipe

Name: Breast Of Chicken Oaxaca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 6 minutes on each side or until chicken is done.
4
Toss pasta with olives and parsley. Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta; top each serving with about 3 tablespoons chipotle sauce.
5
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682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Chipotle sauce:, 1/4 cup hot water, 1/2 teaspoon chicken-flavored bouillon granules, 4 canned chipotle chiles in adobo sauce, and more.

Yes, Breast Of Chicken Oaxaca falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breast Of Chicken Oaxaca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions