Mexican Chicken with Almond-Chile Cream

Mexican Chicken with Almond-Chile Cream
Photo by Becky Luigart-Stayner


  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt, divided
  • 2 teaspoons ground ancho chile pepper
  • 2 tablespoons crema Mexicana
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 3 tablespoons sliced almonds
  • 1 cup fat-free, less-sodium chicken broth
  • + 4 more ingredients
    • Fresh cilantro sprigs (optional)
    • 1 teaspoon canola oil
    • 2 teaspoons butter
    • 1 garlic clove, minced

Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/8 teaspoon salt and black peppe...

View full recipe at My Recipes


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