2 teaspoons chopped drained canned chipotle chiles in adobo sauce
4 (6-ounce) skinless, boneless chicken breast halves
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
How to Make It
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.