Sunday, May 3, 2009

Peruvian-Style Chicken Breasts

Here's a YUMMY chicken recipe from Weight Watchers.
You'll have to marinade the chicken, so make sure to plan ahead.
For me, the longer it marinades, the better!!

Makes 6 servings.

1/4 cup dry white wine
2 garlic cloves, peeled
2 tbsp soy sauce
2 tbsp fresh lime juice
1 tbsp olive oil
1 canned chipotle en adobo
2 tsp honey
2 tsp fresh thyme
2 tsp paprika
6 (8-ounce) bone-in chicken breasts, skinned
1/4 tsp salt

  1. Combine the wine, garlic, soy sauce, lime juice, olive oil, chipotle, honey, thyme, and paprika in a blender; pulse on high speed until the mixture is smooth, about 2 minutes. Pour the marinade into a zip-close plastic bag; add the chicken. Squeeze out the air and seal bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, 45 minutes.
  2. Meanwhile, preheat the oven to 375 degrees; lightly spray a jelly-roll pan with nonstick spray.
  3. Remove the chicken from the bag, discard the marinade, and arrange the chicken in the pan. Sprinkle chicken with salt, then roast, basting with the pan juices every 10 minutes, until cooked through, about 45 minutes. Remove chicken from the oven and brush with the pan juices.
    Per serving (1 breast): 194 Cal, 5g Fat, 1g Sat Fat, 92mg Chol, 312mg Sod, 1g Carb, 0g Fib, 34g Prot, 18mg Calc. POINTS: 4.

    Serve with some rice, black beans and a big salad and you've got a perfect meal!

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