Black Raspberry Chipotle Chicken Cutlets
- Sprinkle chicken cutlets with spice rub. Refrigerate for 30 minutes.
- In a food processor, add olive oil, jam, garlic, cilantro, chipotles and vinegar. Purée until smooth.
- 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.
- Garnish with chopped cilantro.