Chicken with Chunky Pepper Sauce

Chicken with Chunky Pepper Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped fresh cilantro
  • 2 teaspoons chopped drained canned chipotle chiles in adobo sauce
  • 2 teaspoons chopped drained canned chipotle chiles in adobo sauce
  • ¼ cup reduced-fat sour cream
  • + 13 more ingredients
    • Cooking spray
    • ½ teaspoon salt
    • ½ teaspoon salt
    • ¼ cup chopped fresh cilantro
    • 1 tablespoon olive oil
    • 1 tablespoon olive oil
    • 1 (16-ounce) package frozen pepper stir-fry, thawed
    • Cooking spray
    • 1 tablespoon fresh lime juice
    • ¼ cup reduced-fat sour cream
    • 1 medium lime, quartered
    • 1 medium lime, quartered
    • 1 (16-ounce) package frozen pepper stir-fry, thawed

Place thawed pepper stir-fry and the chipotle chiles in a blender or food processor, and pulse 10 times or until coarsely chopped. Heat a large nonstick skillet over medium-high heat. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat...

View full recipe at My Recipes

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