Breast of Chicken Oaxaca - Lunch Recipes

Ingredients

• 1 peeled avocado, cut into 6 wedges
• 1 teaspoons chicken-flavored bouillon granules
• 4 canned chipotle chiles in adobo sauce
• 2 liters hot cooked linguine (about 1 pound uncooked pasta)
• 3 larges egg whites, lightly beaten
• 2 Tbsps all-purpose flour
• 1 Tbsp lime juice
• 177 milliliters low-fat sour cream
• 85 grams 3/4 cup shredded asadero or Monterey Jack cheese
• 59 milliliters sliced ripe olives
• 2 Tbsps chopped parsley
• 0 teaspoons salt
• 237 milliliters seasoned breadcrumbs
• 680 grams skinned, boned chicken breast halves
• 1 Tbsp vegetable oil
• 59 milliliters hot water
• 0 teaspoons white pepper