RASPBERRY CHIPOTLE CHICKEN



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

  1. 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).
  2. 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.
  3. Heat a medium skillet over high heat. Add the oil and butter and let melt.
  4. When the butter stops sizzling, lower the heat slightly, and add the chicken breasts.
  5. 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).
  6. Meanwhile, heat the beans in a small pot over low heat. When simmering, add a few tablespoons of the raspberry-chipotle puree.
  7. Serve the chicken over the beans, with extra sauce on top.







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