ISO: Chicken Oaxaca

[pmmahan]

I saw a review of this and want try it, but I tossed my March issue a while back. Could someone please post it? Thanks!

[luv2cook]

are you sure that's the name? I couldn't find it...

[pmmahan]

it is called Breast of Chicken Oaxaca, and i read on these BB's that it was in March 00 - I think in the article on Mexican cooking....

page 111?

[This message has been edited by pmmahan (edited 02-02-2001).]

[Don]

I think this is what you're looking for . . .

Breast of Chicken Oaxaca

Recipe By :Cooking Light, March 2000
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chipotle Sauce:
1/4 cup hot water
1/2 teaspoon chicken bouillon granules
4 chipotle chiles canned in adobo
3/4 cup low-fat sour cream
1 tablespoon lime juice
Chicken:
1 avocado -- peeled and cut into 6 wedges
1 tablespoon lime juice
6 4 oz. boneless skinless chicken breast halves
3/4 cup asadero or Monterey Jack cheese (3 oz.) -- shredded
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 tablespoons all-purpose flour
3 large egg whites -- lightly beaten
1 cup seasoned bread crumbs
1 tablespoon canola oil
8 cups hot cooked linguine (about 1 lb. uncooked)
1/4 cup ripe olives -- sliced
2 tablespoons parsley -- chopped

To prepare the chipotle sauce, combine the first 3 ingredients in a blender and process until smooth; then stir in the sour cream and lime juice.

To prepare the chicken, toss the avocado with the lime juice to avoid browning; cut a horizontal slit thorugh the thickest portion of each breast half to form a pocket; stuff 1 avocado slice and 2 tablespoons of cheese into each pocket; sprinkle the chicken with salt and pepper, and dredge in the flour; then dip the chicken in the egg whites and dredge in the bread crumbs.

Coat a large nonstick skillet with nonstick spray, and heat the oil over medium-high heat; add the chicken, sauteing for 6 minutes on each side, until the chicken is done.

Toss the pasta with the olives and the parsley; place 1 and 1/3 cups of pasta on each of 6 plates; arrange the chicken on top of the pasta and then top with 3 tablespoons of chipotle sauce.

[pmmahan]

thanks don!!

[JulieAnn]

By the way, I tried this last week. We really liked but the amount of chipotle was way too much. I really enjoy spicy foods, but my husband and I both thought it was too hot. Also to make it easier to cut the chicken I would cut the breast when it's half thawed. I put more avocado and cheese than it called for. It was really tasty! I also added the can of tomatoes to the pasta as had been suggested on the BB. Good Luck!

[pmmahan]

Thanks for the tips, Julie Ann! I'll try them when i make it!! http://www.cookinglight.com/bbs/smile.gif