Chipotle chilies are jalapenos that have been smoked.
You can purchase them dried or drenched in adobo, a savory tomato and herb sauce that absorbs the smoky hot tang of the chilies. I tuck the extra chilies and sauce in a snack-sized zipper lock bag and store it in the freezer for when I make shrimp with chipotle and orange.
- 4 boneless chicken breasts, skin removed
- salt and freshly ground pepper to taste
- 1 cup dry white wine
- 4 chipotle chilies in adobo, minced
- 1/2 cup freshly squeezed lime juice
- 1 cup of fresh mango diced small
- 1/2 cup of jicama or cucumber, peeled, diced
- 1/4 cup red onion, minced
- 1/4 cup fresh lime juice
- 2 tablespoons cilantro, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- In a blender or mini processor, purée the chipotle chilies, wine, lime juice. In a zipper loc bag, add the chipotle mixture and the chicken. Refrigerate 2-3 hours or preferably overnight. Prepare the salsa. In a medium bowl, combine all the salsa ingredients, and stir to combine.
- Remove chicken from marinade and wipe off excess marinade. Season both sides with salt and pepper. Grease a grill or large skillet with the canola oil, and pre-heat on high. For an outdoor grill, cook both sides of the chicken (about 20-25 minutes), until the center is no longer pink when pierced with a knife.
- If you are using a skillet, cook the chicken on both sides about 4-5 minutes, then place in a preheated 350 degree oven. Bake an additional 15 minutes until the chicken is cooked through and no longer pink in the center. Rest the chicken 5 minutes before serving with the salsa.
Nutritional Information Per Serving (1 chicken breast plus 1/4 cup sauce): 335 calories, 35 g protein, 14 g carbohydrates, 13g fat (3 g saturated), 107 mg cholesterol, 1 g fiber, 356 mg sodium.
Weight Watchers® Points Plus: 8
Make It A Meal: