Raspberry Chicken Adobo Recipe

Mexican Recipes To-Go

Mexican Adobo Recipes

Ingredients:

4 boneless, skinless chicken breast h
1/2 tsp crushed anise seed
1/2 cup prepared fat-free raspberry vinaigr
1/2 cup water
1/4 cup soy sauce
4 garlic cloves, minced
2/3 cup fresh raspberries
1 tbsp minced gingerroot
8 oz pea pods, cooked

Instructions:

In large frypan, place chicken breast halves. In small bowl, mix together
raspberry vinaigrette, garlic, gingerroot, anise seed, water and soy
sauce.

Pour over chicken in frypan and bring to a boil. Reduce heat, cover, and
simmer about 25 minutes or until fork can be inserted in chicken with
ease.

Remove chicken from frypan and place on broiler pan rack sprayed with
vegetable spray. Set temperature control at Broil.

Arrange oven rack so chicken is about 4 inches from heat. Broil about 3
minutes on each side. Remove chicken to heated platter, cover and set
aside.

Bring sauce in frypan to a boil and cook about 15 minutes or until
thickened and reduced by about one-half. Pour a portion of sauce on each
of 4 individual plates. Thinly slice each chicken breast half across the
grain and fan out slices on one side of plate. Garnish with raspberries.
Fan out a portion of pea pods on other side of each plate.

Source:
"The National Broiler Council and the U.S. Poultry & Egg Association"
S(Internet Address):
"http://www.eatchicken.com/"






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Per Serving (excluding unknown items): 47 Calories; trace Fat (4.2%
calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 1032mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 4

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