Recipe - Dreaded Red Menace Chicken

3 Chipotle peppers, with adobo
sauce
1 tablespoon Orange zest, grated
1 cup Raspberry vinegar
1 One half cup Raspberries, fresh or frozen
1/3 cup Fresh orange juice
4 Boned and skinned chicken
breast halves

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 210 hours. Broil 1015 minutes or
until chicken is cooked through. Serve with cooked rice or couscous.

Dried habanaro chilies can be substituted for the chipotles.
Per serving: 150 Calories; 2g Fat (10% calories from fat); 21g Protein; 14g
Carbohydrate; 51mg Cholesterol; 62mg Sodium

Recipe by: Jim Tarantino Posted to Digest eatlf.v097.n078 by Joanne
McAndrews Eisenman jmca@nwu.edu on Mar 22, 1997