Recipe for Chicken Breasts with Raspberry Vinegar and Red Chile 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl olive oil
4 x boneless skinless chicken breast halves, 3-4 oz. each
1 cup plain fat-free yogurt
1/4 cup raspberry vinegar
1 tsp crushed arbol chile
1/2 tsp salt
1/2 tsp ground white pepper
Instructions:
Instructions: Heat the oil in a large nonstick frying pan and saute the chicken breasts over medium heat for 10 minutes, turning once or twice.

Mix together the yogurt, raspberry vinegar, chile, salt, and pepper and pour over the chicken. Reduce the heat to simmer, cover, and cook for 10 more minutes or until the chicken is done.

Remove the chicken to warmed serving plates or a platter. Spoon the sauce over the chicken, sprinkle the almonds on top, and serve.

SERVING SUGGESTIONS: Serve with a medley of fresh vegetables such as zucchini, bell peppers, and eggplant.

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