Marinade: Chop the chipotle then place in a mini-food processor or food mill along with the chopped basil and garlic clove. Chop then add the juice, water, and tomato. Pulse, letting some texture remain.

Put chicken in a plastic container or a sealable bag. Pour the sauce on top. Cover and rid the container of as much air as possible. Marinade about 4 hours.

Grill chicken in a dry grill-pan (ridged), about 5 minutes per side (depending upon thickness). Deglaze the pan with the marinade, adding water, and making sure the marinade bubble sufficiently to cook thoroughly. Serve sprinkled with chili-seasoned nuts (optional). Per serving: 139 Calories; 3.2g Fat (20.5% calories from fat) Variation: Broil the chicken. Meanwhile heat the marinade in a sauce pan, adding water as needed; pour the cooked marinade over the chicken.

Serve with Chili nuts, a combination of chopped or crushed dry roasted mixed nuts and chili powder or Pat's ole blend or Janet Hazen's recipe * Serve with Zesty Orange and Onion Rice (an elf post) and cilantro * steamed vegetables (carrots, celery and zucchini).

Credits: published in the Chicago Tribune. Source:"Diet Workshop's Recipes for Healthy Living"(Main Street, $15.95) by Lois L. Lindauer and Sally

(phannema@wizard. Ucr. Edu) nutrition estmated by MC3