RASPBERRY
CHIPOTLE CHICKEN
Christina Lane
YIELDS 2 SERVINGS
1 hr, 10
Prep Time
15 min
Cook Time
1 hr, 25
Total Time
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Ingredients
- 2 packages (6 ounces each) Driscoll's Raspberries
- 3 canned chipotles in adobo sauce (or more, to taste)
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 can (15 ounces) black beans
- crumbled feta, for serving
Instructions
- Place the raspberries and
chipotle peppers in a food processor, and puree. Taste, and adjust for
seasonings (add salt, pepper, sugar, or more chipotles to your liking).
- Place the chicken in a
shallow dish, and cover with about three-quarters of the marinade. Cover
and refrigerate for at least 1 hour, but up to 24 hours.
- Heat a medium skillet over
high heat. Add the oil and butter and let melt.
- When the butter stops
sizzling, lower the heat slightly, and add the chicken breasts.
- Cook the chicken on each
side until done, about 5-7 minutes per side. (Test the chicken with a meat
thermometer to ensure it reaches 165-F).
- Meanwhile, heat the beans
in a small pot over low heat. When simmering, add a few tablespoons of the
raspberry-chipotle puree.
- Serve the chicken over the
beans, with extra sauce on top.
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