Instructions: Puree chipotles and raspberries in a food processor fitted with the plastic
dough blade. Stir in the orange zest, vinegar, and orange juice.

Reserve
1 cup marinade to use as a sauce for serving. Refrigerate reserved marinade until needed.

Combine marinade and chicken breast halves in a small bowl or plastic bag and marinate in the refrigerator for 2-10 hours. Broil 10-15 minutes or until chicken is cooked through. Serve with cooked rice or couscous.

Dried habanero chilies can be substituted for the chipotles.

14g

NOTES : The chicken had a nice sweet and smoky flavor. I marinated it all day in the refrigerator. It wasnt as spicy as I was expecting, so I used some of
the reserved marinade to add a little more heat.

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