Chicken in Spicy Chipotle Sauce

This quick recipe comes from the May 09 issue of Health magazine. The chipotle chile powder in this recipe not only gives the chicken a spicy flavor, it also adds a great smoky dimension to it as well.

I followed this recipe to a t, except for the fact that I forgot to serve it with lime wedges which would have added a nice citrusy brightness. Oh well!

I served this with Blackeyed Pea Cakes, but I think it would also be great served with grits, corn bread or polenta.

Chicken in Spicy Chipotle Sauce

1 tablespoon olive oil
4 (6- to 8-ounce) boneless, skinless chicken breast halves
3/4 tsp salt, divided
3/4 tsp chipotle chile powder, divided
3/4 tsp dried oregano, divided
2 garlic cloves, slivered
1/2 cup canned crushed tomatoes
3/4 cup frozen whole-kernel corn
2 scallions, thinly sliced
Lime wedges, for serving

In a large nonstick skillet, heat oil over medium-high heat. Season chicken with 1/4 teaspoon each salt, chipotle powder, and oregano. Sauté chicken about 4 minutes or until golden brown on 1 side. Turn chicken over, and add garlic to pan; cook 1 minute.

Combine tomatoes, 1/3 cup water, and remaining salt, chipotle powder, and oregano in bowl. Add to pan with chicken; bring to boil. Reduce to simmer; cook, uncovered, 5 minutes or until chicken is almost done. Add corn and scallions; cook 2 minutes more or until chicken is cooked thoroughly and corn is heated through. Serve with lime wedges.