Orange chicken with citrus salsa

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

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