Raspberry Chicken

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

• Condiments

  • 1 tbsp Chipotle peppers in adobo sauce
  • 1 cup Raspberry jam

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

Found on life-in-the-lofthouse.com

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

Directions

• 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.