Posted by Annette 8/15/2001 7:06 pm

1 whole head of garlic, cloves separated but unpeeled
3 dried chipotle chiles or 3 tablespoons chipotle powder
1 1/2 teaspoons sea salt
1 cup crema Mexicana
1/2 cup milk
1/4 cup chicken broth
2 tablespoons canola oil
1 dried California chile (optional)
1 sweet onion, minced
6 chicken breast halves, boned and skinned
Salt and pepper, to taste
1 cup grated white Cheddar or Manchego cheese

Roast the garlic in dry skillet over medium-low heat for 15 to 20 minutes, until it has softened and developed little brown bits around the edges.

If using dried chipotles, soak them in hot water for 20 minutes, then rinse and pat dry. Slit them open and scrape out and discard the seeds.

Peel the roasted garlic, then place in a food processor. Add the chipotles (or powder), salt and crema. Process until pureed.

Pour the puree into a shallow saucepan; add the milk and chicken broth. Bring to simmer and cook over low heat for 5 minutes.

Heat 1 tablespoon of the oil in a skillet. Add the optional California chile and cook until it barely changes color. Do not let it burn! Remove the chile. Add the onion to the skillet and saut?for 2 minutes. Push to one side of the skillet, then add the remaining tablespoon of oil. Add the chicken, season with salt and pepper, and saut?until golden on both sides.

Transfer the chicken to a heat-proof serving dish. Cover with the chipotle-garlic mixture, and top with the cheese. Broil for a couple of minutes, until the cheese has melted and the sauce starts to take on more color. Crumble the optional toasted California chile over the top for garnish.

Serves 6.