Chipotle Chicken And Creamy Spinach Recipes

Steps:

• Blend broth, cream cheese, pepper and 1/2 cup chickpeas in blender until smooth.
• Heat dressing in large skillet on medium heat. Add chicken; cook 8 min. or until browned on all sides, turning occasionally. Add ham and remaining chickpeas. Pour cream cheese sauce over ingredients in skillet; cover with lid. Simmer on medium-low 15 min. or until chicken is done (165ºF).
• Add spinach; cook, covered, 5 min. or until spinach is wilted.

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. , Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted. , Drain pasta; add to chicken mixture and toss to coat.

Steps:

• Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Steps:

• Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
• Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
• Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

Steps:

• Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
• Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
• Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

Steps:

• Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.
• Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
• Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.

Steps:

• Place a baking sheet on the middle oven rack; preheat to 200˚ F. Place each chicken breast between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Season with salt and pepper.
• Put 1 cup flour on a plate. Beat the eggs in shallow bowl. Heat a large cast-iron skillet over medium-high heat, then add the vegetable oil. Coat 2 chicken breasts in the flour, then dip in the beaten eggs. Carefully add to the skillet and cook until golden brown and cooked through, about 3 minutes per side (reduce the heat slightly if the chicken is browning too quickly). Remove the chicken to the hot pan in the oven. Repeat with the remaining 2 chicken breasts.
• Discard the oil and wipe out the skillet. Add the butter and melt over medium-high heat. Whisk in the remaining 1/4 cup flour; cook, whisking, until the mixture is bubbling but not browning, 1 to 2 minutes. Gradually whisk in the milk, then the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer until thickened, 4 to 5 minutes. Stir in the spinach and Parmesan and cook until heated through and well combined, 3 to 5 minutes. Remove from the heat and stir in the lemon zest and nutmeg; season with salt and pepper. Serve over the chicken.

Steps:

• Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
• Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
• Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
• Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
• Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
• Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
• Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
• Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.
• Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
• Taste and season with salt, then spoon around the chicken breasts and serve right away.

Steps:

• Heat a skillet over medium-high heat for 2 minutes. Mix together olive oil and garlic powder in a small bowl and drizzle into the hot skillet. Add diced chicken; cook and stir for 3 minutes. Add onion, cilantro, and adobo sauce, then immediately add oregano, sage, cumin, and paprika. Stir and cook for 5 minutes.
• Add beans, mushrooms, asparagus, and bell pepper; stir. Add chicken stock; bring to a simmer and cook until liquid is mostly gone, 10 to 15 minutes. Add chipotle peppers, pour in half-and-half, and return to a simmer. Add cotija cheese and gently stir until cheese melts, 1 to 2 minutes. Serve immediately.

Steps:

• Preheat oven to 375 degrees.
• Place the chicken pieces in a roasting pan. Brush with melted butter, using it all. Season with salt, pepper, chili powder and onion powder to taste. Bake for 15 minutes. Turn chicken over and cover loosely with foil. Bake until chicken is no longer pink in center, about 20 minutes longer.
• Meanwhile, in a blender, mix the chipotle chiles and adobo, the evaporated milk and the flour. Melt the butter in a medium saucepan. Add the blended mixture and cook over low heat, stirring constantly. Bring to a boil.Season with salt to taste. Remove from heat once the sauce has thickened.
• Remove chicken from oven and let rest 5 minutes covered with the foil.
• Place chicken in individual serving plates and spoon sauce to cover. Serve.

Steps:

• Preheat oven to 350 degrees F.
• Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
• Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
• Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
• Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
• After chicken has baked 25 minutes, remove from oven and drain any fat.
• Pour chipotle cream over chicken and top with grated queso cheese.
• Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
• Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
• Goes good with steamed rice (and extra sauce on top).