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My review
Chipotle Chicken
Bethany Gorski
"Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds."
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Ingredients
servings 308Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 85109 Ratings
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Most helpful positive review
7/16/2008
My husband and I both LOVED this. I followed other's suggestions and used 1/2 the can of chipolte peppers (deseeded). It came out with a nice flavor but was not too spicy. I also used 1/2 cup...
Most helpful critical review
1/7/2003
I am sorry, but this was the single worst recipe I have found on allrecipies.com! I LOVE spicy food and had a can of chipolte peppers on hand, so I thought that I would try it. The spinach (I re...
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Newest
7/16/2008
My husband and I both LOVED this. I followed other's suggestions and used 1/2 the can of chipolte peppers (deseeded). It came out with a nice flavor but was not too spicy. I also used 1/2 cup...
10/20/2005
I'm giving this 5 stars because my husband absolutely loved it! The rest of the family (including me) give it 4 stars because it was so hot... wow! Great smoky flavor, but just beware this has s...
11/13/2002
Wow, what a great recipe! I used the full amount of peppers (including seeds), and it was about as hot as we can comfortably eat, will use slightly less next time. Best advice in other reviews...
1/7/2003
I am sorry, but this was the single worst recipe I have found on allrecipies.com! I LOVE spicy food and had a can of chipolte peppers on hand, so I thought that I would try it. The spinach (I re...
10/17/2002
I definitely used too many peppers. I cooked for two and used the same amount of peppers the recipe called for with 4 servings because we both love spicy food. It was my first time cooking with ...
10/15/2001
I love chipolte but never seem to have a use for the whole can so I decided to look up chipolte on allrecipes. WOW and YUM! I took the advise of it being spicy and knocked off the seeds (good ...
6/29/2002
I altered the recipe somewhat. I used half the can of peppers (without seeds) and froze the remainder for another time. After marinating, we grilled the chicken. I sauted the spinich in the m...
3/23/2006
This was very tasty, but a little too hot even though we eat lots of spicy food. Next time I would only use half the chipotle called for in the recipe.
7/2/2002
This was soooo good!!! We had a cookout and everyone said how incredible this chicken was. I started out with a cajun based chicken breast. This was delicious and my husband has already asked...