Chicken with Chunky Pepper Sauce

Yield: 4 servings

Ingredients

• 1  (16-ounce) package frozen pepper stir-fry, thawed
• 2  teaspoons  chopped drained canned chipotle chiles in adobo sauce
• 4  (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1  tablespoon  fresh lime juice
• 1  tablespoon  olive oil
• 1/2  teaspoon  salt
• 1/4  cup  chopped fresh cilantro
• 1/4  cup  reduced-fat sour cream
• 1  medium lime, quartered

Preparation

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.

Nutritional Information

Calories:

286 (25% from fat)

Fat:

8g (sat 2.2g,mono 3g,poly 0.8g)

Protein:

41.2g

Carbohydrate:

11.6g

Fiber:

2.7g

Cholesterol:

106mg

Iron:

1.6mg

Sodium:

495mg

Calcium:

58mg