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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds. Ingredients:
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 |
Directions:
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.
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