Chicken Guajillo
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Chicken Guajillo
Chicken Guajillo
3 dried guajillo peppers (in Mexican foods section), stems and seeds removed
2 cups canned crushed tomatoes
3/4 cup chopped onion
1/2 cup Swanson Natural Goodness Chicken Broth
2 cloves garlic
4 Raley's boneless, skinless chicken breast fillets
2 tbsp. lime juice
1 tsp. garlic salt

Prep: 15 minutes, Cook: 30 minutes, Serves: 4

1. Tear guajillo peppers into 1-inch pieces; puree in blender with tomatoes, onion, broth and garlic until peppers are in tiny pieces. Transfer to a medium saucepan and bring to a boil; reduce heat and simmer, uncovered, for 20 minutes.

2. Meanwhile, rinse chicken and pat dry. Squeeze lime juice over surface and sprinkle with garlic salt. Grill for about 5 minutes on each side or until cooked through, brushing liberally with sauce.

3. Remove from grill and place on a platter; pour remaining sauce over the top.

Nutritional Information:
270 calories, 32 g protein, 3.5 g total fat (1 g sat., 0 g trans), 23 g carbohydrate, 2 g fiber, 1 g sugar, 75 mg cholesterol, 540 mg sodium, 5 points