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Raspberry-Chipotle Chicken Breasts with Cucumber S Recipe

   
 

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     Raspberry-Chipotle Chicken Breasts with Cucumber S

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
2 tablespoons seedless raspberry jam
1 1/2 tablespoons fresh lime juice
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon minced fresh garlic
1/2 teaspoon grated lime rind
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
3/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
 
3 cups shaved English cucumber
1/2 cup vertically sliced red onion
1 tablespoon red wine vinegar
1/2 teaspoon sugar

Instructions
1. Combine first 5 ingredients in a small saucepan, stirring with a whisk until smooth. Cook over medium heat 4 minutes or until slightly syrupy. 2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Grill chicken 6 minutes on each side or until done. Spoon raspberry mixture over chicken. 3. Combine remaining 1/8 teaspoon salt, cucumber, and remaining ingredients in a medium bowl; toss to combine.
Amount per serving Calories- 243 Fat- 4.7g Saturated fat- 1g Monounsaturated fat- 1.3g Polyunsaturated fat- 0.7g Protein- 36.9g Carbohydrate- 11.3g Fiber- 1.1g Cholesterol- 109mg Iron- 0.9mg Sodium- 401mg Calcium- 27mg


Originally Submitted
5/19/2013





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