3 Chipotle peppers, with adobo sauce
1 tbsp Orange zest, grated
1 cup Raspberry vinegar
1 1/2 cup Raspberries, fresh or frozen
1/3 cup Fresh orange juice
4 Boned and skinned chicken breast halves
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Puree chipotles and raspberries in a food processor fitted with the plastic dough blade. Stir in the orange zest, vinegar, and orange juice. Reserve 1 cup marinade to use as a sauce for serving. Refrigerate reserved marinade until needed.
Combine marinade and chicken breast halves in a small bowl or plastic bag and marinate in the refrigerator for 2-10 hours. Broil 10-15 minutes or until chicken is cooked through. Serve with cooked rice or couscous.
Dried habanaro chilies can be substituted for the chipotles. Per serving: 150 Calories; 2g Fat (10% calories from fat); 21g Protein; 14g Carbohydrate; 51mg Cholesterol; 62mg Sodium
Recipe by: Jim Tarantino Posted to Digest eat-lf.v097.n078 by Joanne McAndrews Eisenman <jmca@nwu.edu> on Mar 22, 1997
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