Aztec Chicken

Aztec Chicken

1 pound boneless, skinless chicken breasts
1 1/2 cups frozen chopped spinach, thawed and squeezed dry
4 tablespoons canned green chiles, chopped
1 cup shredded mixed cheeses
4 tablespoons cream cheese
1/2 teaspoon salt
3 tablespoons melted butter
Salt and pepper, to taste
Chipotle Lime Sauce

Preheat oven to 350 degrees F. Lightly pound chicken breasts to flatten, and set aside.

In a medium bowl, combine spinach, green chiles, shredded cheese, cream cheese and the 1/2 teaspoon salt. Place mixture in the center of each chicken breast and carefully roll up. Place seam side down on a lightly greased sheet pan. Brush with melted butter and season with salt and pepper. Bake for 15 to 20 minutes, until chicken is cooked thoroughly. Let stand 10 minutes before slicing.

Serve with Chipotle Lime Sauce.

Makes 4 servings.

Chipotle Lime Sauce
1 teaspoon shallot, chopped
1/4 teaspoon garlic, chopped
1 teaspoon chipotle peppers in adobo sauce, chopped
1 teaspoon fresh lime juice
1 cup heavy cream
1/2 teaspoon chicken base or bouillon granules
1/2 teaspoon cornstarch
1 teaspoon cold water

Process shallot, garlic, chipotle pepper and lime juice in a food processor until smooth. Place in a small saucepan and add cream and chicken base. Bring to a boil, stirring frequently.

In a small dish, combine cornstarch and water. Add to cream mixture and simmer 1 minutes.

Makes about 1 cup.

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