Ingredients
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1/4 cup hot water
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4 canned chipotle chiles in adobo
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1/2 cup low-fat sour cream
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1 tablespoon lime juice
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1 avocado, peeled, pitted and cut into 6 wedges
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1 tablespoon lime juice
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6 (4 ounce) boneless skinless chicken breasts
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3/4 cup shredded asadero cheese or 3/4 cup monterey jack cheese
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1/4 teaspoon salt
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1/8 teaspoon pepper
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2 tablespoons flour
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3 large egg whites, lightly beaten
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1 cup seasoned bread crumbs
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1 tablespoon vegetable oil
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1 lb linguine (8 cups hot cooked linguine)
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1/2 teaspoon chicken bouillon granule
Instructions
- T prepare the sauce: Combine first 3 ingredients in a blender; process until smooth. Pour into a bowl; stir in sour cream and 1 tablespoon lime juice.
- To prepare the chicken: Toss avocado with 1 tablespoon lime juice.
- Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff avocado slice and 2 tablespoons of cheese into each pocket.
- Sprinkle chicken with salt and pepper, dredge in flour then dip in egg whites and dredge in breadcrumbs.
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until juices run clear.
- Cook pasta per package directions, drain and toss with olives and parsley. (or toss with chopped fresh tomatoes, onions, garlic, basil and oregano, as they do at the restaurant.).
- Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta. Top with 3 tablespoons of chipotle sauce.