Raspberry Chicken Adobo - cooking recipe

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
Optional
8 ounces fresh sugar snap peas (optional)

Preparation

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