This dish is one of my favorite chicken recipes from Cooking Light. I've adapted to fit my family's tastes. The dish comes from the restaurant Casa del Sol in Mexico. It is infamously fat laden. Cooking Light came up with their reduced fat version that is just as rich and decadent but will not leave you cursing your Cinco de Mayo celebration. It is delicious served with buttered linguine and garnished with sliced olives and cilantro.
Chipotle Sauce:
1/4 cup hot water
1/2 tsp chicken flavored bouillon granules
2 to 4 canned chipotle chiles in adobo sauce (depending on heat preference)
*These are found in most grocery stores in the Latin food section
3/4 cup reduced-fat sour cream
1 Tbsp lime juice
Chicken:
1 peeled avocado, cut in 6 wedges
1 Tbsp lime juice
6 skinless, boneless chicken breast halves
3/4 cup shredded Monterey Jack cheese
1/2 tsp salt
1/8 tsp white pepper
2 Tbsp flour
3 large egg whites, lightly beaten
1 cup seasoned breadcrumbs
2 Tbsp canola oil
To prepare chipotle sauce, combine first 3 ingredients in a blender; blend until smooth. Pour sauce into a bowl, stir in sour cream and 1 Tbsp lime juice.
To prepare chicken, toss avocado with 1 Tbsp lime juice. Make a "pocket" in each chicken breast half by slicing a horizontal slit with a thin, sharp knife into the thickest portion of the breast. Stuff 1 avocado wedge and 2 Tbsp cheese into each pocket. Sprinkle chicken with salt and pepper and dredge in flour. Dip chicken in egg whites and then dredge in breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 6-7 minutes on each side or until done.
To serve, top each chicken breast with approximately 3 Tbsp chipotle sauce.
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