AZTEC CHICKEN CHIPOTLE LIME SAUCE
(not Red Lobster's)
Board: Copycat/Restaurant Recipe Requests at Recipelink.com
From: Halyna - NY 8-5-2005

AZTEC CHICKEN:
1 1/2 cups frozen chopped spinach, thawed and squeezed dry
1 cup shredded mixed cheeses
4 tablespoons green chiles, chopped
4 tablespoons cream cheese
1/2 teaspoon salt
1 pound boneless, skinless chicken breasts
3 tablespoons butter, melted
Salt and pepper, to taste
CHIPOTLE LIME SAUCE:
1 teaspoon shallot, chopped
1 teaspoon chipotle peppers in adobo sauce, chopped
1 teaspoon fresh lime juice
1/4 teaspoon garlic, chopped
1 cup heavy cream
1/2 teaspoon chicken base or bouillon granules
1/2 teaspoon cornstarch
1 teaspoon cold water

Preheat oven to 350 degrees F. Lightly pound chicken breasts to flatten, and set aside.

In a medium bowl, combine spinach, shredded cheese, green chiles, cream cheese and the 1/2 teaspoon salt. Place mixture in the center of each chicken breast and carefully roll up. Place seam side down on a lightly greased sheet pan. Brush with melted butter and season with salt and pepper.

Bake for 15 to 20 minutes, until chicken is cooked thoroughly. Let stand 10 minutes before slicing.

Serve with Chipotle Lime Sauce.

CHIPOTLE LIME SAUCE:
Process shallot, chipotle pepper, lime juice, and garlic in a food processor until smooth.

Place in a small saucepan and add cream and chicken base. Bring to a boil, stirring frequently.

In a small dish, combine cornstarch and water. Add to cream mixture and simmer 1 minutes. Makes about 1 cup

Makes 4 servings
Source: The Salt Lake Tribune; November 12, 2003