Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 2004


Credit: Becky Luigart-Stayner; Cindy Manning Barr

Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

286 calories; calories from fat 25%; fat 8g; saturated fat 2.2g; mono fat 3g; poly fat 0.8g; protein 41.2g; carbohydrates 11.6g; fiber 2.7g; cholesterol 106mg; iron 1.6mg; sodium 495mg; calcium 58mg.