| 1½ cups chopped fresh pineapple |
|
4 skinless, boneless chicken breast halves |
| 1 to 2 canned chipotle chile peppers in adobo |
|
1 teaspoon extra-virgin olive oil |
| sauce, drained, seeded and finely chopped |
1 teaspoon dried thyme, crushed |
| 2 tablespoons chopped fresh chives |
¼ teaspoon kosher salt |
| 1 tablespoon honey |
¼ teaspoon freshly ground black pepper |
| 1 teaspoon finely shredded lime peel or lemon |
2 teaspoons lime juice or lemon juice |
| peel |
|
| |
Preheat broiler. For salsa, in a medium bowl stir together pineapple, chile peppers, chives, honey, lime peel and lime juice. Let stand at room temperature for 30 minutes.
Meanwhile, lightly brush chicken with olive oil. In a small bowl stir together thyme, kosher salt and black pepper. Sprinkle evenly over chicken; rub in with your fingers.
Place chicken on the unheated rack of broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.
Slice chicken and serve with salsa. |
| |
This recipe is from The Sonoma Diet Cookbook. |
