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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Boneless breasts baked in spicy hot tomato sauce. From the American Diabetes Association. **Ingredients: olive oil shallots, garlic cloves, habanero pepper, canned tomato sauce fresh lime juice lite soy sauce sugar ground cinnamon allspice dry mustard dried thyme cumin ground black pepper cooking spray boneless, skinless chicken breasts cvt Ingredients:
2 tsp olive oil |
2 tbsp shallots, minced |
2 garlic cloves, minced |
1 habanero pepper, seeded and minced |
15 ounce tomato sauce |
2 tbsp fresh lime juice |
2 tbsp soy sauce, low sodium |
1 tsp sugar |
1/2 tsp ground cinnamon |
1 1/2 tsp allspice |
1 1/2 tsp dry mustard |
1 tsp dried thyme |
1 tsp cumin |
1/2 tsp ground black pepper |
16 ounce fresh boneless, skinless chicken breasts |
Directions:
1. 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.
2. 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.
3. 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.
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