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Chicken with Chunky Pepper Sauce

Becky Luigart-Stayner; Cindy Manning Barr
Yield 4 servings


  • 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

Nutrition Information

  • calories 286
  • caloriesfromfat 25 %
  • fat 8 g
  • satfat 2.2 g
  • monofat 3 g
  • polyfat 0.8 g
  • protein 41.2 g
  • carbohydrate 11.6 g
  • fiber 2.7 g
  • cholesterol 106 mg
  • iron 1.6 mg
  • sodium 495 mg
  • calcium 58 mg

How to Make It

  1. Place thawed pepper stir-fry and the chipotle chiles in a blender or food processor, and pulse 10 times or until coarsely chopped.

    Pounding Chicken
  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.