Yield: 4 Servings
|3||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||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