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Chipotle Chicken
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Categories: Chicken, Favorites, Low Carbohydrates, Southwestern Recipes
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Total Time: 15 min.

This recipe was based on a similar one with turkey cutlets from one of my first lowfat cookbooks: Betty Crocker's Eat & Lose Weight. Its a great book for both someone who is just starting to learn to cook and eat more lowfat foods.

For Chipotle Sauce
1/2 cup nonfat plain yogurt
2 tablespoons green onion - chopped
1 1/2 tablespoons chipotle peppers - seeded and chopped
2 tablespoons creamy peanut butter
1/8 teaspoon salt
For Chicken
2 teaspoons vegetable oil
1 pound chicken breast halves without
3/4 cup tomato - seeded and chopped
2 tablespoons jalapeno - finely chopped

For Chipotle Sauce

Place all ingredients in blender container. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until well blended, about 20 seconds. Heat sauce over low heat until hot, stirring occasionally.

For Chicken

Heat oil in 10-inch nonstick skillet over medium-high until hot. Cook chicken in oil, turning once, until no longer pink, 8 to 10 minutes. Arrange on serving plate; top with Chipotle Sauce. Sprinkle with tomato and green onion tops.


Calories: 187 Calories From Fat: 36%
Protein: 25g Carbohydrate: 5g
Cholesterol: 53mg Sodium: 187mg


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