Chipotle Chile Chicken
Serve Mexican corn risotto with this chicken.
Another from Epicurious.
1-2 chipotle chiles in adobo (to taste)
1/3 c. mayo
1 1/2 lbs chicken breasts
breadcrumbs or Panko for coating
1/4 tsp cayenne pepper
Blend chipotles, mayo and some salt and pepper to taste in a blender.
Coat chicken with the mixture and let sit at least an hour up to overnight.
Combine breadcrumbs, cayenne and more salt and pepper to taste.
Coat the chicken with the breadcrumb mixture and arrange on a greased baking dish.
Bake at 425 for 30 minutes, turning once.
Reduce heat to 375 and bake for another 10-20 minutes or until the chicken is cooked through.
Another from Epicurious.
1-2 chipotle chiles in adobo (to taste)
1/3 c. mayo
1 1/2 lbs chicken breasts
breadcrumbs or Panko for coating
1/4 tsp cayenne pepper
Blend chipotles, mayo and some salt and pepper to taste in a blender.
Coat chicken with the mixture and let sit at least an hour up to overnight.
Combine breadcrumbs, cayenne and more salt and pepper to taste.
Coat the chicken with the breadcrumb mixture and arrange on a greased baking dish.
Bake at 425 for 30 minutes, turning once.
Reduce heat to 375 and bake for another 10-20 minutes or until the chicken is cooked through.
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