Breast of Chicken Oaxaca - Fried Chicken in Chipotle Sauce

READY IN: 30mins
Recipe by SusieQusie

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 El Paso. You can also toss the pasta with fresh tomatoes, onions, garlic, basil and oregano, as they do at the restaurant.

Top Review by cervantesbrandi

Thank you thank you thankyou! This chicken is outrageously delicioys. I only made 2 changes. Instead of using breadcrumbs/flour i coated the chicken with egg wash and then used crushed french's french fried onions as the breading. The other change was to eliminate the pasta...I know I know..but I am on a low card diet! This fit the bill thank you again!

Ingredients Nutrition


  1. 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.
  2. To prepare the chicken: Toss avocado with 1 tablespoon lime juice.
  3. 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.
  4. Sprinkle chicken with salt and pepper, dredge in flour then dip in egg whites and dredge in breadcrumbs.
  5. 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.
  6. 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.).
  7. Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta. Top with 3 tablespoons of chipotle sauce.

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