Looking for recipe for chicken breasts and chipolte pepers in adobo sauce?

I have gone to may recipe sites that say enter ingredients and have come up with nothing.Looking for recipe for chicken breasts and chipolte pepers in adobo sauce?
Chipotle Chicken


INGREDIENTS


1 (7 ounce) can chipotle peppers in adobo sauce


2 tablespoons sour cream


4 skinless, boneless chicken breasts


1 cup sour cream


10 ounces baby spinach, rinsed


1/2 cup chicken broth


salt to taste


DIRECTIONS


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.Looking for recipe for chicken breasts and chipolte pepers in adobo sauce?
This is a really easy and quick recipe my mom used to make all the time.


Toss the chipotles in the blender along with some sour cream and half and half. Add some chicken buillon granules for extra flavor, and process till smooth.


You can heat up this sauce until it thickens and pour it over grilled chicke, or you can place the raw chicken in the sauce to cook (you just need to add a bit of stock to make the sauce thinner because it will cook longer). Serve this with rice and you've got yourself a meal.
2 tablespoons minced canned chipotle chiles in adobo sauce


1/2 cup (light) mayonnaise


Juice of 1 lemon


4 chicken breast halves, boneless and skinless


4 tablespoons bread crumbs





In a small bowl, combine chipotle chiles, mayonnaise, and lemon juice.





In a baking dish, arrange the chicken in one layer; coat them completely with the chipotle/mayonnaise mixture. Cover and refrigerate for at least 1 hour or overnight.





Preheat oven to 375 degrees F. Before baking sprinkle 1 tablespoon breads crumbs on each chicken breast. Baked approximately 20 minutes (juices will run clear when cut with the tip of a knife).





or





Chicken Mole


6 skinless boneless chicken thighs, each cut into 3 pieces


2 tablespoons ground cumin


1 tablespoon olive oil


1 large onion, thinly sliced


2 14 1/2-ounce cans chili-style chunky tomatoes in juice


1 cup canned low-salt chicken broth


2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce


1 ounce unsweetened chocolate, chopped


preparation


Coat chicken on all sides with cumin. Sprinkle with salt and pepper.


Heat oil in heavy large pot over medium-high heat. Add chicken; saut茅 until browned on all sides, about 5 minutes. Add onion and saut茅 until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.
Chipotle Chicken Soup


(makes 3 servings)





Ingredients: Nutrition Facts for Chipotle Chicken Soup (text version below directions)


small bullet





1 large onion, chopped


small bullet





1 clove garlic, minced


small bullet





1 tablespoon olive oil


small bullet





12 oz. skinless, boneless chicken breasts, chopped


small bullet





1 14.5 oz. can of low-sodium chicken broth


small bullet





2 teaspoons chopped canned chipotle peppers in adobo sauce*


small bullet





1/2 teaspoon sugar


small bullet





1/4 teaspoon salt


small bullet





2 cups tomatoes, chopped (or 1 14.5 oz. can diced tomatoes)


small bullet





1/4 cup fresh cilantro, chopped





Directions:


1.





In a Dutch oven, cook onion and garlic in olive oil over medium-high heat about 4 minutes or until onion is tender.


2.





Add chicken and cook for 2 minutes.


3.





Add broth, chipotle peppers, sugar and salt.


4.





Bring to boiling then reduce heat. Simmer, uncovered for 15 minutes.


5.





Remove from heat and add tomatoes and cilantro.