Chicken with Chunky Pepper Sauce

Chicken with Chunky Pepper Sauce Recipe
Becky Luigart-Stayner; Cindy Manning Barr


4 servings

Recipe from

Cooking Light

Nutritional 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


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


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

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.

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.

Nancy Hughes,

Cooking Light

May 2004
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