Breast Of Chicken Oaxaca

• Chipotle sauce:
• 1/4 cup hot water
• 1/2 teaspoon chicken-flavored bouillon granules
• 4 canned chipotle chiles in adobo sauce
• 3/4 cup low-fat sour cream
• 1 tablespoon lime juice
• Chicken:
• 1 peeled avocado, cut into 6 wedges
• 1 tablespoon lime juice
• 6 (4-ounce) skinned, boned chicken breast halves
• 3/4 cup (3 ounces) shredded asadero or Monterey Jack cheese
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 2 tablespoons all-purpose flour
• 3 large egg whites, lightly beaten
• 1 cup seasoned breadcrumbs
• 1 tablespoon vegetable oil
• Cooking spray
• 8 cups hot cooked linguine (about 1 pound uncooked pasta)
• 1/4 cup sliced ripe olives
• 2 tablespoons chopped parsley

1. To prepare chipotle sauce, combine first 3 ingredients in a blender; process until smooth. Pour sauce into a bowl; stir in sour cream and 1 tablespoon juice.
2. To prepare chicken, toss avocado with 1 tablespoon juice. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 avocado slice and 2 tablespoons cheese into each pocket. Sprinkle chicken with salt and pepper, and dredge chicken in flour. Dip chicken in egg whites; dredge in breadcrumbs.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done.
4. Toss pasta with olives and parsley. Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta; top each serving with about 3 tablespoons chipotle sauce.
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hot water, chickenflavored bouillon granules, chiles, lowfat sour cream, lime juice, chicken, avocado, lime juice, asadero, salt, white pepper, flour, egg whites, breadcrumbs, vegetable oil, cooking spray, linguine, olives, parsley

Taken from www.myrecipes.com/recipe/breast-of-chicken-oaxaca (may not work)