Breast of Chicken Oaxaca - Fried Chicken in Chipotle Sauce Recipe
From the Cooking Light website - a lightened version of a decadent dish served at Casa del Sol in Ciudad Juarez, Mexico, just across the border from E
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Cooking tools:
- Blender
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paring knife
- Spoon
- Whisk
- Dish
- Nonstick skillet
- Tongs
- Pot
- Colander
- Fork
- Plate
- Serving platter
- Stove
- Oven
- Kitchen scale
- Airtight container
- Kitchen timer
- Spatula
Ingredients
- 1/4 cup hot water
- 1/2 teaspoon chicken bouillon granule
- 4 canned chipotle chiles in adobo
- 1/2 cup low-fat sour cream
- 1 tablespoon lime juice
- 1 avocado, peeled, pitted and cut into 6 wedges
- 6 (4 ounce) boneless skinless chicken breasts
- 3/4 cup shredded asadero cheese or 3/4 cup monterey jack cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons flour
- 3 large egg whites, lightly beaten
- 1 cup seasoned bread crumbs
- 1 tablespoon vegetable oil
- 1 lb linguine (8 cups hot cooked linguine)
- 1/4 cup sliced ripe olives
- 2 tablespoons chopped fresh parsley
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