Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Chipotle peppers, with adobo sauce |
| 1 tablespoon | Orange zest, grated |
| 1 cup | Raspberry vinegar |
| 1½ cup | Raspberries, fresh or frozen |
| ⅓ cup | Fresh orange juice |
| 4 \N | Boned and skinned chicken breast halves |
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@...> on Mar 22, 1997