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Raspberry Chipotle Chicken Recipe

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This recipe for Raspberry Chipotle Chicken is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless,skinless chicken breasts.
2 carrots cut in fourths.
1 medium sized onion cut in eight pieces.
1-1.5 cup +/- roasted Raspberry Chipotle sauce (made by Fischer & Wieser - sold at Cost Co).
1-1.5 cup+/- red wine (whatever you have open - red not rose').
salt and pepper to taste.
Directions:
Directions:
cut the 4 chicken breasts into equal halves (so 1 chicken would yield 4 pieces of chicken breast).
Place the onion, carrots, wine and raspberry chipotle sauce in a pan (I use Pyrex) and mix it together. Add the chicken breast making sure they are covered in the sauce. Let it marinate a couple of hours then bake at 350º in the sauce. About 30 min. I use a meat thermometer to check it.
The chicken will be reddish but tastes great.
Make sure you pull it out of oven at least 10º before done for poultry - cover with foil and let it rest so it stays juicy. The carrots and onions taste great too.
You can also marinate in this overnight, then Bar-B-Q the chicken on the grill.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 min plus cooking time
Personal Notes:
Personal Notes:
My volumes on raspberry chipotle sauce and wine may be off - start low and add, you want enough to cover the meat. I do not measure when I make this, so the measurements are a bit of a SWAG.

If you cannot find Roasted Raspberry Chipotle sauce, you can make it:
Raspberry Jam - 6oz +, plus finely chopped chipotle chile's (Embasa brand in Adobo sauce are good)- I would use 2-3 and taste. There is also ground Chipotle powder in the spice section. The Texas crowd may want more chile's. Red wine (heavier reds like cabernet are best) to taste, start with 1/2 cup and add.

 

 

 

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