4 skinless, boneless chicken breasts

1/2 onion

2 garlic cloves

1 8 oz. package of cream cheese (fat-free)

1 cup of milk (low-fat)

salt and pepper to taste

4 chipotle chiles, fresh or canned (diced chili peppers if you can't find chipolte peppers)

paprika

Preheat the oven to 325° F.

Place water and chicken in large pot, bring to boil. Add onion and garlic. Reduce heat and cook for thirty minutes. Remove the chicken from the water and place in a greased pyrex. Set aside.

Place the cream cheese, milk, salt, pepper and chipotle pepper in a blender and mix well. Pour this mixture over the chicken breasts and sprinkle lightly with paprika.

Bake in the over for 20 minutes watching carefully making sure they don't dry up. Chipotle peppers can be very hot.

While making the sauce you may want to start just 1 or 2 peppers then taste it and add more peppers if necessary.

4 servings at 5 points each. Serve with refried beans.

WW Points: 5 pt.