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INGREDIENTS

1 Garlic
1 sm Chipotle pepper; with adobo
2 tb Chopped fresh basil
2 ts Chili nuts; dry roasted, as
2 tb Water
2 Skinless boneless chicken
1 ts Fresh lime juice
1 Roma tomato; peeled and

Servings

INSTRUCTIONS

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 Pats ole blend or Janet Hazens recipe * Serve with Zesty Orange and Onion Rice (an elf post) and cilantro * steamed vegetables (carrots, celery and zucchini). CREDITS: published in the Chicago Tribune. Source:"Diet Workshops Recipes for Healthy Living"(Main Street, $15.95) by Lois L. Lindauer and Sally Sampson; posted by Joanne to elf 8 Feb 1997 This version by PATh (phannema@wizard.ucr.edu) nutrition estmated by MC3 Recipe by: Diet Workshops Recipes for Healthy Living Posted to MC-Recipe Digest V1 #1069 by KitPATh on Jan 31, 1998

NOTES

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Chicken Breasts with Basil-Chipotle Sauce

1  Garlic 
1 sm Chipotle pepper; with adobo 
2 tb Chopped fresh basil 
2 ts Chili nuts; dry roasted, as 
2 tb Water 
2  Skinless boneless chicken 
1 ts Fresh lime juice 
1  Roma tomato; peeled and

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 Pats ole blend or Janet Hazens recipe *  Serve with Zesty Orange and Onion Rice (an elf post) and cilantro * steamed  vegetables (carrots, celery and zucchini).    CREDITS: published in the Chicago Tribune. Source:"Diet Workshops Recipes  for Healthy Living"(Main Street, $15.95) by Lois L. Lindauer and Sally  Sampson; posted by Joanne to elf 8 Feb 1997 This version by PATh  (phannema@wizard.ucr.edu) nutrition estmated by MC3    Recipe by: Diet Workshops Recipes for Healthy Living    Posted to MC-Recipe Digest V1 #1069 by KitPATh <phannema@wizard.ucr.edu> on  Jan 31, 1998

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Nutrition

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Serving Size: 1 Serving (668g)
Recipe Makes: 2 Servings

Calories: 786
Calories from Fat: 182 (23%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 4.9g
Cholesterol 460.6mg		142 %
Sodium 507.2mg		17 %
Potassium 1514.9mg		40 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 140.9g		201 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 786

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