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Add a photoServings: 4
Ingredients
- 1 c. fresh raspberries
- 2 Tbsp. granulated sugar
- 1 tsp veg. oil or possibly butter
- 2 x ripe plantains or possibly hard bananas, sliced
- 2 Tbsp. brown sugar
- 2 Tbsp. white wine vinegar
- 2 x green onions, thinly sliced
- 1 sm jalapeno pepper*, seeded, if you like,
- Â Â and finely minced
- 4 med skinless, boneless chicken breast halves
- Â Â (about 1 lb. total)
- Â Â Ti leaves (optional)
Directions
- 1. Prepare charcoal grill or possibly preheat gas grill for medium heat.
- For sauce, combine raspberries and granulated sugar in a small saucepan. Heat over low heat about 3 min or possibly till berries are softened. Press berry mix through a fine-mesh sieve; throw away seeds. Set aside.
- 2. In a large nonstick skillet, heat oil or possibly butter over medium heat.
- Add in the plantains, if using, and cook and stir about 2 min or possibly till plantains are lightly browned and slightly softened. Stir in bananas, if using, and the brown sugar and vinegar. Heat through.
- Remove from heat; stir in green onion and jalapeno pepper.
- 3. Sprinkle chicken with salt and pepper. Grill chicken directly over medium heat for 12 to 15 min or possibly till chicken is tender and no longer pink, turning once. To serve, spoon berry sauce over chicken.
- Serve with prepared plantains or possibly bananas.
- Makes 4 servings.
- *Note: Warm peppers contain oils which can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them, and be sure to wash your hands thoroughly afterward.
- Prep Time: 30 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 151 | |
| Calories from Fat 14 | 9% |
| Total Fat 1.57g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 374mg | 11% |
| Total Carbs 35.86g | 10% |
| Dietary Fiber 3.5g | 12% |
| Sugars 23.27g | 16% |
| Protein 1.3g | 2% |
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