Ingredients
1lbchicken breasts,(2 pieces), boneless, skinless, halved
¾tspkosher salt
½tspcumin
freshly ground black pepper,to taste
olive oil spray
1tspolive oil
½small onion,sliced
2clovesgarlic,minced
½cuptomato sauce
½cuplow sodium chicken broth
1tbspchipotle pepper in adobo
½lime,juiced
2tbspchopped cilantro
¼cuplow fat sour cream
1ozavocado
2tbspfresh cilantro leaves
½small jalapeno pepper,seeds and membrane removed
1clovegarlic,small
1tbsplime juice
⅛tspkosher salt
freshly ground pepper,to taste
1tbspwater,as needed
Preparation
Place the chicken breast halves between 2 pieces of plastic wrap or parchment and lightly pound to even thickness. Season both sides with ¼ teaspoon salt and pepper.
Heat large non-stick skillet over medium-high heat. Spray with olive oil spray, add chicken breasts, and brown each side for 2 minutes each. Remove chicken from pan and set aside on a plate.
Reduce heat to medium, add oil and onions and sauté, scraping brown bits with a wooden spoon, for about 3 minutes or until onions are tender. Add garlic and sauté for 30 seconds more.
Add tomato sauce, chicken broth, ½ teaspoon salt, cumin, chipotle pepper, and adobo sauce, stir and bring to a boil.
Reduce heat to medium-low, return chicken to pan, cover and cook for 8 to 10 minutes more or until chicken is cooked through. Add lime juice.
Meanwhile, to make the avocado sauce, combine all sauce ingredients in a small blender and process until smooth and uniform in color.
To serve, top each chicken breast half with tomato sauce mixture, avocado sauce, and garnish with cilantro.
