Chipotle Chicken

Smokey chipotle peppers make an intense marinade for chicken cooked with sour cream and tender baby spinach.

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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

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.

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