Tuesday, June 4, 2013

Raspberry Chipotle Chicken

Recipe adapted from Real Simple Magazine

This sauce was bomb. 

Like, bomb enough to bring the term bomb back for. 

Served with baked asparagus fries, and we've got ourselves a winner. 

  • Ingredients
  • 2 tablespoons seedless raspberry jam
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon minced chipotle chile, canned in adobo sauce
  • 1 teaspoon minced fresh garlic
  • 4 chicken breasts
  1. 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. 2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Grill chicken 6 minutes on each side or until done. Spoon raspberry mixture over chicken.
Tip that I just figured out: usually I buy a can of chipotle peppers, use one, and end up tossing the rest. I recently bought a can, used one...and....omg I should FREEZE THE REST! BRILLIANT! I stuck the rest in a baggie and stuck it in the freezer. Super easy to stick it under some warm water, defrost, and grab another pepper, when I need it. Waste not, want not and stuff.

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