Yield: 2 Servings
|1 small||Chipotle pepper; with adobo sauce|
|2 tablespoons||Chopped fresh basil|
|1 teaspoon||Fresh lime juice|
|1||Roma tomato; peeled and chopped|
|2||Skinless boneless chicken breast halves; trimmed|
|2 teaspoons||Chili nuts; dry roasted, as noted|
Marinade: Chop the chipotle then place in a mini-food processor or food mill along with the chopped basil and garlic clove. Chop then add the juice, water, and tomato. Pulse, letting some texture remain.
Put chicken in a plastic container or a sealable bag. Pour the sauce on top. Cover and rid the container of as much air as possible. Marinade about Grill chicken in a dry grill-pan (ridged), about 5 minutes per side (depending upon thickness). Deglaze the pan with the marinade, adding water, and making sure the marinade bubble sufficiently to cook thoroughly.
Serve sprinkled with chili-seasoned nuts (optional). Per serving: 139 Calories; 3.2g Fat (20½% calories from fat) Variation: Broil the chicken.
Meanwhile heat the marinade in a sauce pan, adding water as needed; pour the cooked marinade over the chicken.
Serve with Chili nuts, a combination of chopped or crushed dry roasted mixed nuts and chili powder or Pat's ole blend or Janet Hazen's recipe * Serve with Zesty Orange and Onion Rice (an elf post) and cilantro * steamed vegetables (carrots, celery and zucchini).
CREDITS: published in the Chicago Tribune. Source:"Diet Workshop's Recipes for Healthy Living"(Main Street, $15.95) by Lois L. Lindauer and Sally Sampson; posted by Joanne to elf 8 Feb 1997 This version by PATh (phannema@...) nutrition estmated by MC3 Recipe by: Diet Workshop's Recipes for Healthy Living Posted to MC-Recipe Digest V1 #1069 by KitPATh <phannema@...> on Jan 31, 1998