Mexican Chicken with Almond-Chile Cream

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 324.8
  • Total Fat: 8.2 g
  • Cholesterol: 155.0 mg
  • Sodium: 219.6 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 57.9 g

View full nutritional breakdown of Mexican Chicken with Almond-Chile Cream calories by ingredient
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Slice chicken and serve with flour tortillas or brown rice and a tossed salad. Slice chicken and serve with flour tortillas or brown rice and a tossed salad.
Number of Servings: 4


    3 tablespoons sliced almonds
    2 teaspoons ground ancho chile pepper
    4 (6-ounce) skinless, boneless chicken breast halves
    1/4 teaspoon salt, divided
    1/4 teaspoon freshly ground black pepper
    1 teaspoon canola oil
    1 garlic clove, minced
    1 cup fat-free, low sodium chicken broth
    2 tablespoons Crema Mexicana
    Fresh cilantro sprigs (optional)


Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/8 teaspoon salt and black pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add garlic to pan; cook 1 minute, stirring constantly. Add almond mixture, 1/8 teaspoon salt, and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in crema Mexicana. Serve sauce over chicken. Garnish with cilantro, if desired.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Number of Servings: 4

Recipe submitted by SparkPeople user MYRTROSE.

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