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8 servings
suggest servings
| Chipotle paste | |||
| 8 | ounces | chipotle chili | dried |
| 6 | cloves | garlic | peeled |
| 1 | cup | corn oil | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | black pepper | |
| Chicken breasts | |||
| 4 | whole | chicken breast halves, boneless and skinless | |
| 1/4 | cup | vegetable oil | |
| 1 | large | white onion | minced |
| 2 | cups | sour cream | |
| 1/4 | cup | chipotle paste | |
| 2 | teaspoons | bouillon | powder |
| 1 | cup | cheddar cheese | grated |
| 1 | x | salt and black pepper | to taste |
First, prepare chipotle paste.
Soak chiles in water overnight.
Drain, open and remove seeds and veins.
In a blender process chiles, garlic, salt and pepper.
Heat oil in a deep saucepan and fry mixture.
Cook, stirring constantly, until thick (about 1 hour).
Remove from heat.
Once chipotle paste is finished cooking, prepare chicken breasts.
Heat oil in saucepan and sauté onion.
Season chicken breast with salt and pepper, fry on both sides.
Mix sour cream and chipotle paste.
Add mixture to saucepan.
Add chicken bouillon powder and grated cheese.
Cook for 10 minutes.
To serve, place chicken breast on plate, cover with sauce.
Garnish with steamed vegetables and refried beans sprinkled with cotija or Parmesan cheese.
| % Daily Value* | |
| Total Fat 46.0g | 71% |
| Saturated Fat 12.0g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 330mg | 14% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 1.0g | 2% |
| Sugars 2.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 7% | Vitamin C | 8% | |
| Calcium | 9% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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