RASPBERRY CHICKEN

By RoketJSquerl

Ingredients

• 4 boneless, skinless chicken breasts
• 2 Tablespoons olive oil
• 1 cup Raspberry jam ( I used seedless)
• 1 Tablespoon pureed chipotle peppers in adobo sauce*
• 1 Tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt

Details

Servings 4
Adapted from life-in-the-lofthouse.com

Preparation

Step 1

Heat olive oil in a large, non-stick skillet over medium-high heat. Pound chicken to 1/2 inch thickness. Season both sides with salt and pepper.
Cook chicken in skillet, on each side for 4 minutes, or until done in center. Remove from skillet and set aside to rest.
Meanwhile, in a medium saucepan, add Raspberry jam, pureed chipotle peppers in adobo, apple cider vinegar, garlic powder, onion powder and salt. Cook mixture over medium heat until it comes to a boil. Reduce heat to low and keep warm until chicken is done.
Serve each piece of grilled chicken with 1/4 cup of Raspberry sauce drizzled over the top.