Tuesday, October 4, 2011

Cranberry Chipotle Chicken

1 Casserole Dish
1 Mixing Bowl
4 Boneless Skinless Chicken Breasts
2 Roasted Tomatoes
2 Roasted Tomatillos
1 Package Cooked Fresh Whole Cranberries or Frozen Without Sugar
1 TBSP Chipotle Peppers in Adobe Sauce (You Can Add More)
2 Roasted Red Peppers
1 Cup Roasted Garlic
1 Cup Roasted Onion
1/4 - 1/2 Cup Splenda
4 Oz Plain Tomato Paste (Made Without Dairy)
1/4 Cup Low Sugar Pomegranate Juice
1/2 Cup Unsweetened Cranberry Juice
1/4 Cup Rice Vinegar
1/4 Cup Cilantro
1-2 TSP Olive Oil

Roast All Your Vegetables & Set Aside
Add Vegetables to Bowl
Add in Juices, Chipotle Peppers, Splenda, Tomatoe Paste, Vinegar, Cilantro, Olive Oil And Mix
Place Chicken in Casserole Dish
Pour Mixture Over Chicken
Make in 400 Degree Oven Until Temp Reaches 170

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