Side Pannel
Chicken Breasts with Basil-Chipotle Sauce
Chicken Breasts with Basil-Chipotle Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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).
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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