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1 chipotle in adobo sauce
1 cup bottled alfredo pasta sauce
4 skinless, bone-in chicken breasts
2 green onions, thinly sliced, or 1/4 cup chopped fresh basil (optional)
1 cup grated cheese, such as mozzarella-cheddar mix
Preheat oven to 450F (230C) and line with foil a dish just large enough to hold chicken, such as a 10-inch (25-cm) pie plate or casserole dish. In a blender or food processor, combine chipotle with 2 tablespoons (30 mL) adobo sauce from can and alfredo sauce. Purée until smooth. Or place chipotle and adobo sauce in a round-bottomed bowl. Work with a fork until mashed. Stir in alfredo sauce.
Place chicken, bone-side down, in dish. Spoon sauce overtop. Loosely cover with a tent of foil. Roast in centre of 450F (230C) oven for 30 minutes. Remove from oven. If there is any liquid in pan, baste over chicken. Sprinkle with onions, if using, then cheese. Continue to roast, uncovered, until cheese is golden and chicken is cooked through, from 15 to 20 more minutes. Spoon sauce in dish over chicken.
Calories 364, Protein 39.8g, Carbohydrates 5.3g, Fat 19.5g, Fibre 0.3g, Sodium 818mg.
If you like your chicken with a hot fiery kick, try adding chipotle chilies--dried smoked jalapeño peppers with a slightly sweet but smoky flavour and a hint of chocolate. Our recipe calls for canned chipotles packed in adobo sauce--you'll find them in the Mexican section of many supermarkets.