Chipotle Chicken

Chipotle Chicken
  • 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
  • 1/2 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.
  2. 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.
  3. 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.

04/11/2017
Chipotle Chicken, recipe PT15M PT1H 5 455 calories

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