Chicken Oaxaca
Elizabeth Grice
ingredients
- Chipotle Sauce:
- 1/4 c hot water
- 1/2 teaspoon chicken bouillon granules
- 4 canned chipotle chiles in adobo sauce
- 3/4 c sour cream
- 1 T lime juice
- Chicken:
- 1 peeled avocado, cut into 6 wedges
- 1 T lime juice
- 6 boneless skinless chicken breast halves
- 3/4 c asadero or Monterey jack cheese
- 1/4 t salt
- 1/8 t pepper
- 2 T flour
- 3 eggs, lightly beaten
- 1 c seasoned breadcrumbs
- 1 T vegetable oil
- Remaining ingredients:
- 8 c hot cooked linguine
- 2 T cilantro
directions
- 1
To prepare sauce, combine first 3 ingredients in blender and process until smooth. Pour sauce into a bowl; stir in sour cream and lime juice.
- 2
To prepare chicken, toss avocado with lime juice. Cut a horizontal slit through the thickest portion of the breast half to form a pocket. Stuff one avocado slice and 2 T cheese into each pocket (I use toothpicks to close the pocket). Sprinkle chicken with salt and pepper, and dredge chicken in flour. Dip in egg, then dredge in bread crumbs. Heat oil in skillet over medium-high heat. Add chicken and sauté 6-7 min on each side, or until done. Toss pasta with cilantro and serve with chicken and chipotle sauce.
Source: Elizabeth Grice
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