Directions:
- Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high heat. Add shallots and garlic. Saute until the shallots are translucent. Add habanero pepper and saute 1 more minute. Caution: You should wear plastic or rubber gloves when dealing with hot peppers to prevent any irritation to your eyes or skin.
- Add the remaining ingredients except chicken. Bring to a boil. Reduce heat and simmer for 5 minutes. Place mixture in a blender (or use an immersion blender in the pan) and puree until smooth.
- Coat a medium glass or metal baking dish with cooking spray. Place chicken breasts in dish. Pour sauce over the top of chicken. Bake for 30 minutes or until chicken is done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.57 Kcal (1091 kJ) | ||
| Calories from fat | 53.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 9% | |
|---|---|---|---|
| Cholesterol | 66.91mg | 22% | |
| Sodium | 2407.85mg | 100% | |
| Potassium | 724.29mg | 15% | |
| Total Carbs | 28.14g | 9% | |
| Sugars | 12.02g | 48% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 24.66g | 49% | |
| Vitamin C | 11.1mg | 19% | |
| Iron | 2.1mg | 12% | |
| Calcium | 51.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 104.75 Kcal (439 kJ) | ||
| Calories from fat | 21.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 9% | |
|---|---|---|---|
| Cholesterol | 26.9mg | 22% | |
| Sodium | 967.93mg | 100% | |
| Potassium | 291.16mg | 15% | |
| Total Carbs | 11.31g | 9% | |
| Sugars | 4.83g | 48% | |
| Dietary Fiber | 1.2g | 12% | |
| Protein | 9.91g | 49% | |
| Vitamin C | 4.5mg | 19% | |
| Iron | 0.8mg | 12% | |
| Calcium | 20.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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