Ingredients
5 -6 boneless skinless chicken breasts
2 lbs of center cut bacon
1 (15 ounce) can chipotle chiles in adobo
1 cup sour cream
1/2 cup milk
2 chicken bouillon cubes
Method
Sources
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
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Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
Smoked jalapeño in tomato sauce — instant smoky depth
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Pre-heat oven to 350°F. Wrap chicken breast in a slice or two of bacon depending on size of breast vs. size of bacon. Place wrapped chicken breast onto a non-stick oven safe baking sheet/dish. Cook until completely done, usually takes about an hour, hour and a half. When chicken breast lack about 20 mins from being done, you can start preparing the chipotle sauce. Combine chipotle peppers in adobo sauce, (you may only want to use a couple of them as these little guys can be quite potent, add to taste), with sour cream and milk, blend in the blender until there are little to no chunks left of the peppers. Once you have this blended together add to a small sauce pan and simmer on low to medium heat and add the 2 cube of chicken bullion for flavor. Add salt and pepper as desired. To Serve: Place chicken on plate and pour chipotle sauce on top. Also works greats as an appetizer at parties, cut chicken into small bite size pieces and serve sauce in a bowl.