1. Combine chopped Chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
2. Place marinated chicken in an 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
3. Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.
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|Serving Size: 1 Serving (397g)|
|Recipe Makes: 4|
|Calories from Fat: 109 (28%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 158.9mg||49 %|
|Sodium 297.1mg||10 %|
|Potassium 1149mg||30 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 5.4g|
|Protein 61.2g||87 %|
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Calories per serving: 392
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