Breast Of Chicken Oaxaca Fried Chicken In Chipotle Sauce Recipes

BREAST OF CHICKEN OAXACA - FRIED CHICKEN IN CHIPOTLE SAUCE

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.

CHICKEN BREASTS WITH CHIPOTLE GREEN ONION GRAVY

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.

CHICKEN IN CREAMY CHIPOTLE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place the chicken pieces in a roasting pan. Brush with melted butter, using it all. Season with salt, pepper, chili powder and onion powder to taste. Bake for 15 minutes. Turn chicken over and cover loosely with foil. Bake until chicken is no longer pink in center, about 20 minutes longer.
• Meanwhile, in a blender, mix the chipotle chiles and adobo, the evaporated milk and the flour. Melt the butter in a medium saucepan. Add the blended mixture and cook over low heat, stirring constantly. Bring to a boil.Season with salt to taste. Remove from heat once the sauce has thickened.
• Remove chicken from oven and let rest 5 minutes covered with the foil.
• Place chicken in individual serving plates and spoon sauce to cover. Serve.