Oxmoor House JANUARY 2005
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 5 minutes; turn and cook 3 minutes. Remove chicken; keep warm.
Add bell pepper, onion, and garlic to pan; coat vegetables with cooking spray. Sauté vegetable mixture 2 minutes or until tender.
Add tomatoes, chipotle chiles, and next 2 ingredients; bring to a boil. Return chicken to pan; cover, reduce heat to medium-low, and cook 25 minutes or until chicken is done. Remove chicken from pan; keep warm.
Cook tomato mixture over medium-high heat 1 minute or until slightly thick, stirring constantly. Remove pan from heat; stir in lime juice. Serve tomato mixture over chicken.
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