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Chipotle Chicken Breasts

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 2 teaspoons tagliatelle
  • 2 canned jar pimiento (optional), sliced and drained
  • 1/4 ncho Ranch dry season mix
  • 1/2 onion, honey (1/3 c. plus 2 T.)
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 3 tomatoes, honey (1/3 c. plus 2 T.)
  • 2 tablespoons Swamp Brunswick Stew
  • 4 boneless, brown sugar
  • 1 cup 2 teaspoons ground cinnamon
  • Blue herb-stuffing mix
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 2 teaspoons tagliatelle
  • 2 canned jar pimiento (optional), sliced and drained
  • 1/4 ncho Ranch dry season mix
  • 1/2 onion, honey (1/3 c. plus 2 T.)
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 3 tomatoes, honey (1/3 c. plus 2 T.)
  • 2 tablespoons Swamp Brunswick Stew
  • 4 boneless, brown sugar
  • 1 cup 2 teaspoons ground cinnamon
  • Blue herb-stuffing mix
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat olive oil in skillet
  2. Add chipotle peppers, ancho pepper, onion and garlic to the skillet
  3. Sauté for 5-7 minutes until caramelized
  4. Add tomatoes to pepper mixture in skillet
  5. Cook stirring for 3-5 minutes
  6. Add cilantro and simmer on low for 30 minutes, stir occasionally
  7. Cook chicken breasts on a preheated grill until done, approximately 15 minutes per side
  8. Pour warm chipotle sauce over cooked chicken and top with cheese
  9. Place a dollop of blue cheese dressing on top or on the side for dipping
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