Boneless Chicken Breasts with Red Chili Sauce Recipe

Name: Boneless Chicken Breasts with Red Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried New Mexico red chilies*, stemmed and seeded (wear rubber gloves); 1 small onion (about 1/4 pound), halved; 3 large garlic cloves; 2 tablespoons raisins; 1 1/2 teaspoons salt; 2 tablespoons nonfat plain yogurt; 2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt; 1/2 teaspoon ground cumin; four 5-ounce skinless boneless chicken breast halves; 1 teaspoon vegetable oil; 1 tablespoon coarsely grated Munster; *available at some specialty foods shops

Servings: persons

4 dried New Mexico red chilies*, stemmed and seeded (wear rubber gloves)
1 small onion (about 1/4 pound), halved
3 large garlic cloves
2 tablespoons raisins
1 1/2 teaspoons salt
2 tablespoons nonfat plain yogurt
2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon ground cumin
four 5-ounce skinless boneless chicken breast halves
1 teaspoon vegetable oil
1 tablespoon coarsely grated Munster
*available at some specialty foods shops

1
Preheat oven to 400F.
2
In a saucepan simmer chilies, onion, and garlic in water to cover 20 minutes and with a slotted spoon transfer to a blender.
3
Add 1/2 cup cooking liquid, raisins, and salt and blend until smooth.
4
Sauce may be made 1 week ahead and chilled, covered.
5
While chilies are simmering, in a bowl stir together yogurt, garlic paste, cumin, and salt to taste.
6
Add chicken and coat with marinade.
7
Marinate chicken, covered and chilled, at least 15 minutes and up to 1 day.
8
In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking.
9
Add chicken with marinade clinging to it, skinned sides down, and saute 1 minute on each side, or until golden-brown patches appear.
10
Add chili sauce to skillet and bring to a simmer, uncovered, scraping up any brown bits.
11
Transfer chicken mixture to a shallow baking pan just large enough to hold chicken in one layer and bake, covered, 15 minutes.
12
Remove cover and sprinkle Munster over chicken.
13
Remove pan from oven and let stand 1 minute to melt cheese.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 dried New Mexico red chilies*, stemmed and seeded (wear rubber gloves), 1 small onion (about 1/4 pound), halved, 3 large garlic cloves, 2 tablespoons raisins, and more.

Yes, Boneless Chicken Breasts with Red Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boneless Chicken Breasts with Red Chili Sauce

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