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Yield: 6 Servings
6 lg Chicken Breasts, Boneless
2 c Adobo Sauce
1 Chipotle Chile, Seeds and
-Membrane Removed
Remove the seeds and membrane from
one Chipotle Chile. Mince the chile as fine as you can get it, then
combine it with the Adobo sauce.
Rinse and pat dry the chicken breasts. Coat an electric skillet with pam
and pan fry the chicken breasts until they are nicely browned. Add the
Adobo sauce and lower the heat to medium-low and continue to cook until the
sauce is heated through and the chicken breasts are well coated.
Serve the chicken with Spanish Rice and refried beans or Mexican Stewed
Tomatoes.
6 lg Chicken Breasts, Boneless
2 c Adobo Sauce
1 Chipotle Chile, Seeds and
-Membrane Removed
Remove the seeds and membrane from
one Chipotle Chile. Mince the chile as fine as you can get it, then
combine it with the Adobo sauce.
Rinse and pat dry the chicken breasts. Coat an electric skillet with pam
and pan fry the chicken breasts until they are nicely browned. Add the
Adobo sauce and lower the heat to medium-low and continue to cook until the
sauce is heated through and the chicken breasts are well coated.
Serve the chicken with Spanish Rice and refried beans or Mexican Stewed
Tomatoes.
