Breast of Chicken Oaxaca

Health score
30%
Breast of Chicken Oaxaca
45 min.
6
711kcal

Suggestions


Experience a delightful burst of flavor with our Breast of Chicken Oaxaca! This tantalizing dish combines the rich and smoky essence of chipotle chiles with the creamy texture of low-fat sour cream, creating a sauce that perfectly complements succulent chicken breast. Packed with nutritional value and delicious taste, it’s an excellent choice for lunch or dinner that will impress your family and friends.

Imagine tender chicken stuffed with creamy avocado and melted cheese, served over a bed of hot linguine. The dish is also garnished with salty ripe olives and fresh parsley, adding a vibrant color and taste to each bite. Not only is this recipe satisfying, but it's also high in protein, making it a smart choice for a nourishing meal.

In just 45 minutes, you can prepare a dish that will transport your taste buds straight to the heart of Oaxaca. Whether you are hosting a dinner party or enjoying a cozy meal at home, Breast of Chicken Oaxaca is sure to become a new favorite. Get ready to savor each bite and impress everyone at your table with this culinary gem!

Ingredients

  •  avocado peeled cut into 6 wedges
  • 0.5 teaspoon chicken-flavored bouillon granules 
  •  chipotle chiles in adobo sauce canned
  • cups pasta hot cooked uncooked ( 1 pound pasta)
  • large egg whites lightly beaten
  • tablespoons flour all-purpose
  • tablespoon juice of lime 
  • 0.8 cup cup heavy whipping cream sour low-fat
  • ounces monterrey jack cheese shredded
  • 0.3 cup olives ripe sliced
  • tablespoons parsley chopped
  • 0.3 teaspoon salt 
  • cup seasoned bread crumbs 
  • 24 ounce skinned 
  • tablespoon vegetable oil 
  • 0.3 cup water hot
  • 0.1 teaspoon pepper white

Equipment

  • bowl
  • frying pan
  • blender

Directions

  1. To prepare chipotle sauce, combine first 3 ingredients in a blender; process until smooth.
  2. Pour sauce into a bowl; stir in sour cream and 1 tablespoon juice.
  3. To prepare chicken, toss avocado with 1 tablespoon juice.
  4. 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.
  5. Sprinkle chicken with salt and pepper, and dredge chicken in flour. Dip chicken in egg whites; dredge in breadcrumbs.
  6. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  7. Add chicken; saut 6 minutes on each side or until chicken is done.
  8. Toss pasta with olives and parsley.
  9. Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta; top each serving with about 3 tablespoons chipotle sauce.

Nutrition Facts

Calories711kcal
Protein25.82%
Fat27.24%
Carbs46.94%

Properties

Glycemic Index
37.08
Glycemic Load
28.91
Inflammation Score
-7
Nutrition Score
28.866956669351%

Flavonoids

Cyanidin
0.11mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.05mg
Eriodictyol
0.05mg
Hesperetin
0.22mg
Naringenin
0.01mg
Apigenin
2.87mg
Luteolin
0.05mg
Kaempferol
0.02mg
Myricetin
0.2mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:711.13kcal
35.56%
Fat:21.31g
32.79%
Saturated Fat:7.05g
44.07%
Carbohydrates:82.62g
27.54%
Net Carbohydrates:74.6g
27.13%
Sugar:3.49g
3.88%
Cholesterol:95.47mg
31.82%
Sodium:765.2mg
33.27%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:45.46g
90.92%
Selenium:99.6µg
142.28%
Vitamin B3:14.65mg
73.26%
Vitamin B6:1.09mg
54.37%
Phosphorus:493.31mg
49.33%
Manganese:0.91mg
45.46%
Vitamin K:43.1µg
41.04%
Fiber:8.02g
32.09%
Vitamin B2:0.46mg
26.83%
Iron:4.68mg
25.97%
Vitamin B5:2.51mg
25.05%
Vitamin B1:0.36mg
24.2%
Potassium:828.56mg
23.67%
Magnesium:93.98mg
23.5%
Calcium:213.33mg
21.33%
Folate:82.46µg
20.61%
Zinc:2.76mg
18.37%
Copper:0.36mg
18.22%
Vitamin E:1.62mg
10.78%
Vitamin C:8.04mg
9.75%
Vitamin A:461.01IU
9.22%
Vitamin B12:0.55µg
9.18%
Vitamin D:0.26µg
1.71%
Source:My Recipes