Ingredients

1 (7 ounce) can chipotle peppers in adobo sauce
4 tablespoons sour cream
5 skinless, boneless chicken breasts
2 cups (minus 4 tablespoons) sour cream
9 ounces baby spinach, rinsed
1/2 cup water
1/2 tsp powdered caldo con sabor de pollo (chicken broth granules)

Adjusted method this time

1. Combine chopped chile peppers with 4 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Cover and marinate in refrigerator for at least 2 hours.
2. Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 8 minutes (rack should be about 6 inches from the top.) Pour remaining cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 8 minutes.
3. Check meat. If not done, give another 15 minutes at 350°. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
4. 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.

Source: http://allrecipes.com/recipe/chipotle-chicken/

Comments

As written, the recipe is tolerable. Broiling time seems unrealistic in the original, and also in my 8-minute version. One has to add more cooking time, which leaves the meat kind of tough.

I think this would be better as a crockpot recipe recipe with the chicken cooking all day long till it falls apart, then adding the sour cream and chipotle.