Title: Chicken Breasts with Basil-Chipotle Sauce
Categories: 4star, Poultry, Southwester
Yield: 2 Servings

1 sm Chipotle pepper; with adobo
-sauce
2 tb Chopped fresh basil
1 Clove garlic
1 ts Fresh lime juice
2 tb Water
1 Roma tomato; peeled and
-chopped
2 Skinless boneless chicken
-breast halves; trimmed
2 ts Chili nuts; dry roasted, as
-noted

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
4 hours.

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 on
Jan 31, 1998