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    GRILLED CHICKEN WITH CHIPOTLE CREAM SAUCE View Edit

    Servings: Not specified

    Directions

    Heat gas grill on medium or charcoal grill until coals are ash white. Brush chicken with melted butter; sprinkle with taco seasoning. Place chicken onto grill. Close lid; grill, turning occasionally, until chicken is no longer pink and juices run clear when pierced with a fork (15 to 20 minutes). Meanwhile, combine sour cream, chiles, milk and salt in small bowl. To serve, spoon sour cream mixture over grilled chicken; sprinkle with cilantro. TIP: To store leftover chiles, pour remainder of can into resealable plastic freezer bag. Press out air; tightly seal bag. Place bag into freezer, pressing chiles into a single layer. Once frozen, break off one chile at a time as needed.

    Ingredients
    • 4 (6-ounce) skinless bone-in chicken breast halves
    • 2 tablespoons LAND O LAKES® Butter, melted
    • 2 teaspoons taco seasoning mix
    • 1/2 cup LAND O LAKES® Sour Cream
    • 2 canned chipotle chiles in adobo sauce, seeded, finely chopped
    • 2 tablespoons milk
    • 1/2 teaspoon salt
    • 1 tablespoon chopped fresh cilantro

    Parsed from recipe text (no separate ingredient records).
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