1 Tbsp minced chipotle chile, canned in adobo sauce
1 tsp minced fresh garlic
1/2 tsp grated lime rind
4 6-oz boneless skinless chicken breasts, halved
1/4 tsp fresh ground black pepper
Instructions
Combine the first 5 ingredients in a small saucepan,
stirring with a whisk until smooth. Cook over medium
heat for 4 minutes or until slightly syrupy.
Heat a large grill pan over medium-high heat. Coat
pan with cooking spray. Sprinkle chicken evenly with
black pepper. Grill chicken 6 minutes on each side
or until done. Spoon raspberry mixture over chicken.
Serving
Suggestions
Serve with brown rice. I double the recipe to make extra sauce for the rice.
Originally Submitted
8/30/2013
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