Chipotle Chicken

Chipotle Chicken

2 chicken breasts, trimmed (pounded if uneven in thickness)
2-3 tbsp lime juice
1-2 tbsp lemon juice
1-2 tbsp honey
2 chipotle peppers in adobo sauce, finely chopped
1/2 tbsp olive oil
Pinch of salt

1. Combine all ingredients except chicken in a zip-loc bag.
2. Add chicken breasts and "massage" until chicken is fully coated. Put in fridge to marinate for at least an hour.
3. Remove chicken from bag and grill. (Grilling times vary based on the grill...about 4-6 minutes per side is average, making sure no pink remains in the middle.)

Notes: The chicken can stand alone with a side dish, but it tastes great chopped up in the "Chicken and Green Chili Enchiladas" recipe from a previous posting, which is how we ate it tonight. It would be good chopped up in tacos or on a salad, too.

Recipe Origination: Sean made this one up, and it was a success!

Banana Blueberry Bread (or Muffins)

Banana Blueberry Bread (or Muffins)
1 cup sugar
1/2 cup oil
2 large or 3 medium mashed bananas
1/2 yogurt, plain or flavored
1 tsp vanilla
2 eggs
2 cups flour
1 tsp baking soda
1 cup blueberries (fresh or frozen, thawed)

1. Preheat oven to 350 degrees.
2. Grease and flour two bread pans or use 24 muffin cups.
3. Beat sugar and oil together.
4. Add bananas, yogurt, vanilla, and eggs, blending well.
5. Add flour and baking soda, stirring until ingredients are moistened.
6. Gently stir in blueberries.
7. Pour batter into pan or cups.
8. Bake loaves for 50-60 minutes or muffins for 20-25 minutes, until a toothpick comes out clean.