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 (20.5% 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@wizard.ucr.edu) nutrition estmated by MC3
Recipe by: Diet Workshop's Recipes for Healthy Living
Posted to MC-Recipe Digest V1 #1069 by KitPATh <phannema@wizard.ucr.edu> on
Jan 31, 1998
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