Chipotle chicken

Dinner tonight, January 18, 2014
Extremely HOT, but that can be adjusted, very tasty and delicious
4 Servings

  • 1 (7 ounce) can chipotle peppers in adobo sauce
  • 2 tablespoons sour cream
  • 4 skinless, boneless chicken breasts
  • 1 cup sour cream
  • 10 ounces baby spinach, rinsed
  • ½ cup chicken broth
  • salt to taste

1) Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.

Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.

Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

Nutritional notes:
Calories per serving 308

NOTE : I served the delicious creamy spinach sauce on the side. IT IS EXTREMELY HOT !! , so if you don’t like it to hot , i highly recommend only to use 2 Chipolte chills instead of the whole can !! -

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