Raspberry Chicken Adobo

Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 teaspoon anise seed
• 1/2 cup fat-free raspberry vinaigrette
• 1/2 cup water
• 1/4 cup low sodium soy sauce
• 4 garlic cloves
• 2/3 cup fresh raspberry
• cooking spray
• 1 tablespoon fresh ginger
• 8 ounces fresh sugar snap peas (optional)

Steps:

1. Place chicken in large frying pan.
2. In small bowl combine raspberry vinaigrette dressing, garlic, ginger, anise seed, water and soy sauce.
3. Pour over chicken and bring to a boil.
4. Reduce heat, cover and simmer about 25 minutes.
5. Remove chicken from pan, place on broiler pan sprayed with cooking spray.
6. Broil 3 minutes on each side - 4 inches from broiler.
7. Remove chicken to heated platter, cover and set aside.
8. Bring sauce in frying pan to a boil and cook about 15 minutes or until thickened and reduced by about 1/2.
9. To serve: pour a portion of the sauce on each of 4 individual plates.
10. Thinly slice each chicken breast half across the grain and fan out slices on one side of each plate.
11. Garnish with raspberries.
12. Optional: Fan out fresh sugar snap pea pods on the other side of the plate.