Chicken With Chunky Pepper Sauce

• 1 (16-ounce) package frozen pepper stir-fry, thawed
• 2 teaspoons chopped drained canned chipotle chiles in adobo sauce
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 1/4 cup reduced-fat sour cream
• 1 medium lime, quartered

1. Place thawed pepper stir-fry and the chipotle chiles in a blender or food processor, and pulse 10 times or until coarsely chopped.
2. Heat a large nonstick skillet over medium-high heat. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes or until browned. Turn chicken; add pepper mixture. Reduce heat, and simmer 5 minutes or until chicken is done. Remove chicken from pan; keep warm. Add lime juice, oil, and salt; cook 5 minutes, stirring constantly.
3. Spoon 1/4 cup pepper sauce onto each of 4 plates; top each serving with one chicken breast half. Sprinkle each with 1 tablespoon cilantro, and top with 1 tablespoon reduced-fat sour cream. Serve with lime quarters.

frozen pepper, skinless, cooking spray, lime juice, olive oil, salt, fresh cilantro, sour cream, lime

Taken from www.myrecipes.com/recipe/chicken-with-chunky-pepper-sauce (may not work)