Chipotle Chicken

• 1/4 cup minced onion
• 1/4 cup agave nectar
• 3 tablespoons fat-free, lower-sodium chicken broth
• 1 chipotle chile, minced
• 1 tablespoon adobo sauce from chipotle can
• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lime juice

1. Preheat oven to 350u0b0. Combine onion, agave -nectar, chicken broth, chipotle chile, and adobo sauce from chipotle can. Heat an ovenproof skillet over medium-high heat. Add olive oil; swirl. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side or until browned. Add onion mixture to pan; bring to a boil. Bake at 350u0b0 for 8 minutes or until done, turning and basting once. Remove chicken from pan. Return pan to medium heat. Bring glaze to a boil; cook 2 minutes or until thick and bubbly. Stir in lime juice. Brush over chicken.

onion, nectar, chicken broth, chile, adobo sauce, olive oil, skinless, salt, black pepper, lime juice

Taken from www.myrecipes.com/recipe/chipotle-chicken (may not work)