| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken mar |
4 |
Servings |
INGREDIENTS
| 3 |
|
Chipotle peppers, with adobo sauce |
| 1 |
tb |
Orange zest, grated |
| 1 |
c |
Raspberry vinegar |
| 1 1/2 |
c |
Raspberries, fresh or frozen |
| 1/3 |
c |
Fresh orange juice |
| 4 |
|
Boned and skinned chicken breast halves |
INSTRUCTIONS
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
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”