Broiled Chipotle Chicken with Greens

This recipe is an adaptation from Rick Bayless, and you could certainly do the greens without the cream sauce--I do think the marinade is fantastic and should not be skipped.  The resulting chicken is moist and flavorful, which can be a difficult quality to achieve with BLSL chicken breasts, and it is another way to have greens.

 

3 chipotles chopped with adobo sauce

1/3 cup  half-and-half or crema

4 medium-large boneless, skinless chicken breast halves, trimmed

½ cup chicken broth

 1 bunch greens, chopped

Salt to taste

1. Mix 3 chipotles with 2 tablespoons of the half-and-half or cream. Smear the mixture over the chicken, cover and refrigerate for several hours, if time permits.
2. Lay the chicken breasts in a single, uncrowded layer in a metal baking pan. Broil, 6 inches below a very hot broiler, until richly brown, about 6 minutes. Turn the breasts over and broil until cooked through, about 6 more.
3. Transfer the chicken to a serving platter, cover with foil and keep warm in a low oven. Set the baking pan over medium heat and stir in the chicken broth. Scrape up any browned bits from the bottom of the pan. Add the chopped greens and remaining half-and-half. Cook until heated through, about 3 minutes. Stir in the sour cream and salt to taste. Spoon the greens around the chicken and serve immediately.