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Title: Chicken, Dreaded Red Menace
Yield: 4

Ingredients

      3    chipotle peppers; with adobo
           - sauce
      1 tb orange zest; grated
      1 c  raspberry vinegar
  1 1/2 c  raspberries; fresh or frozen
    1/3 c  fresh orange juice
      4    boneless skinless chicken
           -breast ha; lves

Instructions

Puree chipotles and raspberries in a food processor fitted with the
plastic
dough blade. Stir in the orange zest, vinegar, and orange juice.
Reserve
1 cup marinade to use as a sauce for serving. Refrigerate reserved
marinade until needed.

Combine marinade and chicken breast halves in a small bowl or plastic bag
and marinate in the refrigerator for 2-10 hours. Broil 10-15 minutes or
until chicken is cooked through. Serve with cooked rice or couscous.

Dried habanero chilies can be substituted for the chipotles.

>From: Joanne McAndrews Eisenman

Per serving: 150 Calories; 2g Fat (10% calories from fat); 21g Protein;
14g
Carbohydrate; 51mg Cholesterol; 62mg Sodium

Per serving: 186 Calories (kcal); 2g Total Fat; (8% calories from fat); 29g
Protein; 15g Carbohydrate; 68mg Cholesterol; 80mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0
Fat; 0 Other Carbohydrates

Recipe by: Jim Tarantino

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