• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Chicken Breasts with Basil-Chipotle Sauce

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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).

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