Chicken with a bit of a kick! More chipotles or more adobo sauce = spicier. Go easy if you haven't worked with canned chipotles before...Do let the chicken marinate for several hours before cooking.
3 lb boneless skinless chicken breasts
5.5 oz tomato paste
¾ cup dry white wine (or chicken stock)
2 chipotle peppers
1 Tbsp adobo sauce
2 garlic cloves, minced
¾ tsp salt
½ tsp fresh-ground pepper
Place chicken in a bowl or large ziploc bag.
In food processor, purée together tomato paste, wine, chipotle peppers, adobo sauce, garlic, salt and pepper until smooth; pour over chicken, turning to coat. Refrigerate for 4 hours, up to 1 day.
Preheat oven to 350. Bake chicken, uncovered, in foil-lined baking pan, for 30-40 min.