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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (337g) Recipe makes 4 servings |
||
| Calories 392 | ||
| Calories from Fat 212 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.6g | 36% | |
| Saturated Fat 14.3g | 71% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 139mg | 46% | |
| Sodium 2875mg | 119% | |
| Potassium 632mg | 18% | |
| Total Carbohydrate 10.6g | 3% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 3.4g | ||
| Protein 34.5g | 68% | |
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By: Evie*
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This is an easy but delicious meal from the Los Barrios Family Cookbook. The restaurant, Los Barrios, is one of San Antonio's true gems. This is a recipe which I was lucky enough to adopt, have made it numerous times and love it.
SERVES 4
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup chopped yellow onion
- 2 garlic cloves
- 1 tablespoon salt
- 8 ounces cream cheese, room temperature
- 1 cup milk
- 4 canned chipotle chiles
- salt and pepper
- paprika (to garnish)
Directions
1
Put the chicken breasts, onion, garlic cloves and 1 Tablespoon of salt in large pot and add water to cover.2
Bring to a boil, then reduce to a simmer and cook 20 minutes. Drain well.3
While chicken is cooking, preheat the oven to 325 degrees Farenheit and grease a 9x13 baking dish.4
Combine the cream cheese, milk, chiles and salt and blend well, then season to taste with salt and pepper.5
NOTE: If you're not sure how much heat you want in your sauce, start with one or two of the chipotles, and taste the sauce.6
Place the chicken in the baking dish and pour the sauce over the top.7
Sprinkle with paprika and bake 20 minutes.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
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- Occasion > Taste/Mood > Spicy
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Featured Reviews for This Recipe
From: DoveChocolatierinKY
On Aug 26, 2008
This was fabulous. In the future, I would prefer to grill or saute the chicken, however for this time, since my chicken was frozen, the poaching was perfect. I added a TBS of Chicken Seasoning, black peppercorns, corriander seeds, 1 TBS butter and 3 yukon gold potatoes diced small into the water with the Chicken for 20 minutes per recipe. Oh, I also doubled the amount of garlic. For the chipotle sauce, I ended up using about 4 peppers plus some of the adobo sauce. It just wasn't spicy to me, but my husband thought it was pretty hot. My 3 year old loved it! And I love that he has a palatte for spicy food like me! I'm proud. But anyway, funny story, after the first bite, my husband literally leaped out of his chair and said "YOW, that's hot!". ROTFLMBO!!! But he still loved the flavor. I did need to drink some milk and blow my nose mid-meal, but I do love spicy food! I served this over rice and with Pan-Roasted Broccoli on the side, which was equally as tasty. Thanks for this fabulous recipe! I will make it again, and definitely add potatoes to the poaching water. It was a nice addition for texture and fill.
From: Z,G,L's mom
On Aug 19, 2008
Made this because I had a can of those chipotle peppers and didn't know what to do with them. Wow!! We were impressed! The preparation was easy and the taste was awesome!!
From: ciao
On Nov 10, 2003
This makes the most tender, juicy chicken. We loved it! I used 2 chipotle peppers, and some of the adobo from the can. And I threw in some cumin, too. After simmering the chicken, I sliced it to about 1/2 inch slices, put it in the pan, and poured the sauce over. And while blending the sauce in the blender, I also threw in the garlic that had simmered with the chicken. This can't be any easier, but the results are very good. Thanks mox!
From: Miss Annie
On Dec 12, 2003
Excellent recipe, Dawn! I made the recipe as instructed and then added a green pepper to the onions and garlic. The trio tasted so good spread on top of the chicken. The smokey sauce was creamy and smooth with a nice depth. Visual appeal was lovely with the paprika. Certainly a dish to impress guests. Thanks for posting this keeper.
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