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Chipotle Chicken
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Chipotle marinated chicken with creamy sour cream and baby spinach.
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
  • 0.5 cup chicken broth
  • salt to taste
Instructions:
  • Mix 2 tablespoons of sour cream with chopped chile peppers. Spread the mixture over chicken breasts, lightly sprinkle with salt, cover, and refrigerate for a minimum of 2 hours for marination.
  • Arrange marinated chicken in a 9x13 inch baking dish without greasing and broil for approximately 5 minutes (position rack about 6 inches from the top). Surround chicken with 1 cup of sour cream and flip chicken breasts. Broil for another 5 minutes until sour cream edges are lightly browned. Transfer breasts to a separate dish, cover to retain warmth, and set aside.
  • Combine leftover broiled sour cream in a medium saucepan over high heat with spinach, broth, and salt to taste. Bring to a boil for about 1 minute until fully melted and well combined. Pour over chicken breasts and serve.

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