Jul 14 2008
Baked Lemon Chipotle Chicken
- 2 tablespoons minced canned chipotle chiles in adobo sauce (or to taste)*
- 1/2 cup reduced calorie (light) mayonnaise
- Juice of 1 lemon
- 4 (6 to 7 ounces each) chicken breast halves, boneless and skinless
- 4 tablespoons bread crumbs
In a small bowl, combine chipotle chiles, mayonnaise, and lemon juice.
In a baking dish, arrange the chicken in one layer; coat them completely with the chipotle/mayonnaise mixture. Cover and refrigerate for at least 1 hour or overnight.
Preheat oven to 375 degrees F. Before baking sprinkle 1 tablespoon breads crumbs on each chicken breast. Baked approximately 20 minutes or until a meat thermometer registers an internal temperature of 165°F (juices will run clear when cut with the tip of a knife).
Makes 4 servings.