Review: Breast of Chicken Oaxaca

[LSB]

I just made this tonight and it was great - despite the fact that the pan was too hot and I burned one side of the chicken breasts! It was also kind of hard to stuff the avocado and cheese into the chicken without it oozing out. But I still give it a big thumbs up. I think with some practice this would be good enough - and pretty enough - to serve to guests. The sauce definitely made it - a spicy creamy topping that brought it all together. I didn't make the pasta to go with it - I just steamed some rice. can't wait to have the leftovers tomorrow!

It's from the March 2000 issue.

[Nullsy]

Thanks for sharing your review. I was just looking at that and wondering if it would be as good as it looked. Did you use the mexican cheese or monterey jack? I was also eyeballing the Chicken Salpicon(sp?)from the same issue, you didn't by any chance make that too?

[LSB]

Nullsy - I used peppercorn jack cheese. I haven't tried the other chicken in that issue but it looks good too.

[SusanJoy]

LSB - This is one of our all time CL favorites! I have made it so many times I don't even use the recipe anymore.

You have to try it with the pasta - it is even more incredible. I make linguini and add a can of tomatoes with basil and oregano (drained) and a small can of sliced black olives. The way the sour-cream sauce mingles with these flavors.....over the top!

And, confessions too. Stuffing the avocado in the chicken breast is such a pain that I only do the cheese (and sometimes not even that!) and slice the avocado on top. It's pretty and you still get the nice flavor and texture. I keep all the ingredients on hand so I make this often!

Too bad I've already started tonight's dinner or I'd make this tonight!!

Thanks for posting!

Susan

[lsdesign]

Please post this or tell me where to look.Thanks.