Chicken with Chipotle Cream on Chips
Source of Recipe
Weight Watchers
Recipe Introduction
You may prepare all parts one day ahead. You may even save more time using precooked chicken. Makes twelve servings
List of Ingredients
- 3 boneless chicken breast halves
- 2 tsp canola oil
- 3/4 tsp salt
- 3/4tsp ground cumin
- 3/4 tsp paprika
- 1/3 cup light sour cream
- 1 chipotle pepper in adobo sauce, finely shopped
- 1/2 tsp adobo sauce
- 2 small onions, finely chopped
- 2 cloves garlic, minced
- 4 tsp sugar
- 2tsp cider vinegar
- 36 baked or other low-fat tortilla chips
- 8 fresh basil leaves, thinly sliced
Instructions
- Combine the chicken,1 tsp oil,1/4 tsp salt,the cumin and paprika in a bowl;cover and refrigerate for 30 minutes
- Spray a ridged grill pan or non-stick skillet and set over medium-high heat. Add chicken and cook until browned on outside and cooked through,6-8 minutes on each side. Cool about 5 minutes then thinly slice on diagonal into 36 slices; set aside.
- Combine the sour cream,chipotle pepper,adobo sauce, and 1/4 tsp salt in a small bowl; set aside.
- Heat a medium non-stick skillet over medium. Swirl in the remaining 1 tsp oil,add onions,garlic,and sugar. Cook stirring occasionally,until golden, 7-10 minutes. Add the cider vinegar and remaining 1/4 tso salt; cook until the vinegar evaporates, about 2 minutes.
- Spread each chip with 1/2 tsp onion mixture; top with 1 slice chicken,1/2 tsp chipotle cream and 3 basil slices, making a total of 36 hors d'oeuvres.
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