Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | Honey |
2 tablespoons | Frozen orange juice concentrate |
1 teaspoon | Grated orange zest |
1 \N | Clove garlic; minced |
½ teaspoon | Salt |
⅛ teaspoon | Red pepper flakes; may be doubled |
1 pounds | Skinless boneless chicken breast halves OR one chicken breast per serving |
1 tablespoon | Margarine |
½ teaspoon | Vegetable oil |
\N \N | Parsley or green onions; optional garnish |
In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry.
Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken; cook another 4 minutes until just cooked through.
Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Makes 4 servings.
Prep: 15 minutes/Cook: 10 minutes Nutrients Per Serving: 298 calories, 7 5 g fat (23% calories from fat), 96 mg cholesterol, 35 g protein, 21 g carbohydrates, ⅙ g dietary fiber, 389 mg sodium
NOTES: Recipes follow American Heart Associations Recommended Dietary Guidelines Nutrition Analysis: Nutritionist IV Diet Analysis, (c) 1995 www.honey.com, your source for honey information and recipes 98Mar06>from Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: Honey Commission Entrees Mar98 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 06, 1998