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Ingredients
- 1 sm Chipotle pepper, with adobo sauce
- 2 Tbsp. Minced fresh basil
- 1 x Clove garlic
- 1 tsp Fresh lime juice
- 2 Tbsp. Water
- 1 x Roma tomato, peeled and minced
- 2 x Skinless boneless chicken breast halves, trimmed
- 2 tsp Chili nuts, dry roasted, as noted
Directions
- Marinade: Chop the chipotle then place in a mini-food processor or possibly food mill along with the minced basil and garlic clove. Chop then add in the juice, water, and tomato. Pulse, letting some texture remain.
- Put chicken in a plastic container or possibly a sealable bag. Pour the sauce on top. Cover and rid the container of as much air as possible. Marinade about 4 hrs.
- Grill chicken in a dry grill-pan (ridged), about 5 min 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).
- 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 minced or possibly crushed dry roasted mixed nuts and chili pwdr or possibly Pat's ole blend or possibly Janet Hazen's recipe*
- Serve with Zesty Orange and Onion Rice (an elf post) and cilantro* steamed vegetables (carrots, celery and zucchini).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 2 servings | |
| Calories 66 | |
| Calories from Fat 6 | 9% |
| Total Fat 0.73g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 34mg | 1% |
| Potassium 290mg | 8% |
| Total Carbs 3.33g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.83g | 1% |
| Protein 11.4g | 18% |
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