Rating: 4 stars
109 Ratings
  • 5 star values: 43
  • 4 star values: 29
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 9

Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

308 calories; protein 31.3g; carbohydrates 8.5g; fat 16.1g; cholesterol 96.9mg; sodium 387.6mg. Full Nutrition
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