4 skinless, boneless chicken breasts
2 garlic cloves
1 8 oz. package of cream cheese (fat-free)
of milk (low-fat)
salt and pepper to taste
4 chipotle chiles, fresh or canned (diced chili peppers if you
can't find chipolte peppers)
Preheat the oven to 325° F.
Place water and chicken in large pot, bring to boil. Add
onion and garlic. Reduce heat and cook for thirty minutes. Remove the chicken
from the water and place in a greased pyrex. Set aside.
Place the cream cheese, milk, salt, pepper and chipotle
pepper in a blender and mix well. Pour this mixture over the chicken breasts and
sprinkle lightly with paprika.
Bake in the over for 20 minutes watching carefully making
sure they don't dry up. Chipotle peppers can be very hot.
While making the sauce you may want to start just 1 or 2
peppers then taste it and add more peppers if necessary.
4 servings at 5 points each. Serve with refried beans.
Points: 5 pt.