Chicken with Chunky Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (16-ounce) package frozen pepper stir-fry, thawed |
2 teaspoons chopped drained canned chipotle chiles in adobo sauce |
4 (6-ounce) skinless, boneless chicken breast halves |
cooking spray |
1 tablespoon fresh lime juice |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 cup chopped fresh cilantro |
1/4 cup reduced-fat sour cream |
1 medium lime, quartered |
Directions:
1. Place thawed pepper stir-fry and the chipotle chiles in a blender or food processor, and pulse 10 times or until coarsely chopped.
2. 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 mallet or rolling pin. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes or until browned. Turn chicken; add pepper mixture. Reduce heat, and simmer 5 minutes or until chicken is done. Remove chicken from pan; keep warm. Add lime juice, oil, and salt; cook 5 minutes, stirring constantly.
3. Spoon 1/4 cup pepper sauce onto each of 4 plates; top each serving with one chicken breast half. Sprinkle each with 1 tablespoon cilantro, and top with 1 tablespoon reduced-fat sour cream. Serve with lime quarters.
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