1 whole head garlic, cloves separated but unpeeled
chipotle chiles or 3 tablespoons chipotle powder
1 1/2 teaspoons
1 cup crema Mexicana
1/2 cup milk
1/4 cup chicken
2 tablespoons canola oil
1 dried California chile (optional)
1 sweet onion, minced
6 chicken breast halves, boned and skinned
Salt and pepper, to taste
1 cup grated white Cheddar or Manchego
Roast the garlic in dry skillet over medium-low heat
for 15 to 20 minutes, until it has softened and developed little
brown bits around the edges.
If using dried chipotles, soak
them in hot water for 20 minutes, then rinse and pat dry. Slit them
open and scrape out and discard the seeds.
Peel the roasted
garlic, then place in a food processor. Add the chipotles (or powder),
salt and crema. Process until pureed.
Pour the puree into
a shallow saucepan; add the milk and chicken broth. Bring to simmer
and cook over low heat for 5 minutes.
Heat 1 tablespoon of
the oil in a skillet. Add the optional California chile and cook
until it barely changes color. Do not let it burn! Remove the chile.
Add the onion to the skillet and sauté for 2 minutes. Push to one
side of the skillet, then add the remaining tablespoon of oil. Add
the chicken, season with salt and pepper, and sauté until golden
on both sides.
Transfer the chicken to a heat-proof serving
dish. Cover with the chipotle-garlic mixture, and top with the cheese.
Broil for a couple of minutes, until the cheese has melted and the
sauce starts to take on more color.
Crumble the optional toasted
California chile over the top for garnish.
Yield: 6 servings
Posted by Annette at Recipe Goldmine 8/15/2001 7:06 pm.