Best Breast Of Chicken Oaxaca Fried Chicken In Chipotle Sauce Recipes

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BREAST OF CHICKEN OAXACA - FRIED CHICKEN IN CHIPOTLE SAUCE



Breast of Chicken Oaxaca - Fried Chicken in Chipotle Sauce image

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.

Provided by SusieQusie

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

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
1 tablespoon lime juice
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

Steps:

  • 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.

Nutrition Facts : Calories 674.2, Fat 20.1, SaturatedFat 6.7, Cholesterol 98, Sodium 813, Carbohydrate 77.7, Fiber 6, Sugar 4.2, Protein 44

EASY MOIST CHIPOTLE CHICKEN



Easy Moist Chipotle Chicken image

Instead of just breading chicken, take it up a notch with a kick.

Provided by Toni Losada

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 quart oil for frying
1 cup bread crumbs
¼ cup grated Parmesan cheese
garlic salt and pepper to taste
½ cup mayonnaise
2 chipotle chilies in adobo sauce, or to taste
4 skinless, boneless chicken breast halves

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the bread crumbs, Parmesan cheese, garlic salt, and pepper in a bowl; set aside.
  • Place the mayonnaise and chipotle peppers into a blender and puree until smooth. Scrape the mayonnaise mixture into a plastic bag; add the chicken breasts and coat evenly with the mayonnaise. Press the chicken breasts into the bread crumb mixture and shake off any excess.
  • Cook the chicken breasts in the hot oil until the breading is golden brown and the breasts are no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 665.8 calories, Carbohydrate 21.4 g, Cholesterol 84 mg, Fat 50.4 g, Fiber 1.4 g, Protein 31.2 g, SaturatedFat 8.2 g, Sodium 604.3 mg, Sugar 2 g

CHICKEN BREASTS WITH CHIPOTLE GREEN ONION GRAVY



Chicken Breasts with Chipotle Green Onion Gravy image

This delicious chicken recipe includes a simple exercise in pan gravy perfection. If I only had one day to teach someone how to cook, you better believe this archetypal sauce recipe would be one of the first things I'd demonstrate.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 2

Number Of Ingredients 8

2 skinless, boneless chicken breast halves
salt and fresh ground pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
¾ cup chicken broth
2 tablespoons minced green onions
½ teaspoon chipotle chile powder, or more to taste

Steps:

  • Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.
  • Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
  • Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
  • Stir in green onions and chipotle chile powder.
  • Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 4.1 g, Cholesterol 103.9 mg, Fat 22.2 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 9.4 g, Sodium 187.7 mg, Sugar 0.5 g

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