Yield: 6 Servings
Measure | Ingredient |
---|---|
6 mediums | Skinless boneless chicken breast halves |
1 cup | Frozen orange juice concentrate; thawed |
1 small | Onion; cut up |
½ teaspoon | Crushed red pepper; to 3/4 teaspoon |
½ teaspoon | Ground allspice |
½ teaspoon | Curry powder |
2 \N | Grapefruit |
2 \N | Orange |
½ cup | Mango chutney; cut up |
2 tablespoons | Green onion; bias-sliced |
Rinse chicken; pat dry. In a food processor bowl or blender container combine thawed concentrate, onion, red pepper, allspice, curry powder, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cover and process or blend until nearly smooth. Place chicken in a plastic bag set in a shallow dish. Add orange mixture; turn to coat both sides. Close bag. Chill for 2 to 24 hours.
Meanwhile, for salsa, peel and section grapefruit and oranges over a small bowl to catch juices. Discard seeds; coarsely chop citrus. Add citrus, chutney, and onion to juices in bowl. Cover and chill up to 2 hours.
Remove chicken from marinade; reserve marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes.
Turn and brush with reserved marinade; discard remaining marinade., Broil 7 to 10 minutes more or until chicken is tender and no pink remains. Serve chicken with salsa.
Source: Special Advertising Section for Florida Citrus.
NOTES : Flordia ornage jucie concentrate replaces the oil in this poultry marinade, so only 10 % of calories come from fat in this light and lively dish.
Recipe by: Meredith Corporation 1998 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998