Combine orange marmalade, cider vinegar, minced chipotle chile, and adobo sauce in a saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until syrupy. Place a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Brush cooked chicken with chipotle sauce. Sprinkle with green onions.
Very easy weeknight dinner. The sauce wasn't spicy enough for us, so I increased the adobo sauce to about 4 tsp. (I'm sure this changed the sodium level a lot; maybe chipotle powder to keep that level down?) Also, we cooked them on the grill rather than in a pan. They were good with a veggies and greens salad and potato skins. They would also make a good sandwich.
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