—Chipotle Paste—
8 ounces dried chipotle chiles

6 cloves garlic — peeled

1 cup corn oil

1 teaspoon salt

1 teaspoon pepper

—Chicken Breasts—
4 whole skinless boneless chicken breasts — halved

1/4 cup vegetable oil

1 large white onion — minced

2 cups sour cream

1/4 cup chipotle paste — see recipe above

2 teaspoons bouillon powder

1 cup grated cheddar cheese

salt and pepper — to taste

First, prepare chipotle paste.
Soak chiles in water overnight. Drain, open and remove seeds and veins.
In a blender process chiles, garlic, salt and pepper.
Heat oil in a deep saucepan and fry mixture.
Cook, stirring constantly, until thick (about 1 hour). Remove from heat.

Once chipotle paste is finished cooking, prepare chicken breasts.
Heat oil in saucepan and saute onion.
Season chicken breast with salt and pepper, fry on both sides.
Mix sour cream and chipotle paste.
Add mixture to saucepan.
Add chicken bouillon powder and grated cheese.
Cook for 10 minutes.

To serve, place chicken breast on plate, cover with sauce. Garnish with steamed vegetables and refried beans sprinkled with cotija or Parmesan cheese.