Monday, April 22, 2013

Raspberry-Chipotle Chicken Breasts

My lunch today……….. VERY yummy. !!!

4 tablespoons sugar free raspberry jam 
1 fresh squeezed lime (for the juice)
1 tablespoon minced chipotle chile, canned in adobo sauce
2 teaspoon minced fresh garlic
Skinless, boneless chicken breast halves  
Dash of sea salt

1. Combine first 4 ingredients in a small saucepan, stirring with a whisk until smooth.  Cook over medium heat 4 minutes or until slightly syrupy.
2. Heat a large pan over medium-high heat. Coat pan with cooking spray.  Sprinkle chicken with sea salt.  Grill chicken until done.
3.  Spoon raspberry mixture over chicken and serve.  

Adapted from Cooking Light – May 2013

Stay tuned………

No comments:

Post a Comment