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Becky Luigart-Stayner; Cindy Manning Barr Photo by: Becky Luigart-Stayner; Cindy Manning Barr

Chicken with Chunky Pepper Sauce

Cooking Light MAY 2004

  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 25%
  • Fat: 8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 41.2g
  • Carbohydrate: 11.6g
  • Fiber: 2.7g
  • Cholesterol: 106mg
  • Iron: 1.6mg
  • Sodium: 495mg
  • Calcium: 58mg

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Chicken with Chunky Pepper Sauce Recipe