1 1/2 pounds boneless chicken breasts, pounded into thin cutlets
1 Tablespoon Sierra Seasoning
2 teaspoons Extra Virgin Olive Oil
3/4 cup Stonewall Kitchen Black Raspberry Jam
1 clove garlic, chopped
1 cup cilantro leaves, plus extra leaves for garnish
2 chipotle chilies (approximately 3 Tablespoons), canned in adobo sauce
1 Tablespoon cider vinegar
Vegetable oil for cooking
1. Sprinkle chicken cutlets with spice rub. Refrigerate for 30 minutes.
2. In a food processor, add olive oil, jam, garlic, cilantro, chipotles and vinegar. Purée until smooth.
3. Heat vegetable oil in a large skillet over medium-high heat. Sauté cutlets for about 3 minutes on each side, or until almost done. Pour sauce over cutlets. Cover and simmer 3 minutes, or until the cutlets are cooked through and the sauce is hot and bubbly.
4. Garnish with chopped cilantro.