Yield: 6 Servings
|1 quart||Fresh orange juice|
|2 mediums||Chipotle peppers or equivalent canned Chipotles|
|1 cup||Onion; minced|
|1 cup||Carrots; sliced|
|4 \N||Cloves (medium) garlic; minced|
|1 cup||Canned tomato puree|
|¼ cup||Cilantro; chopped|
|6 \N||Skinless chicken breasts|
|¼ cup||Almonds; toasted|
Date: Fri, 12 Apr 1996 08:07:33 -0400 From: Walt Gray <waltgray@...>
Chef Michael Shafer, Depot restaurant, Torrance, CA In saucepan, simmer o.j., chipotles, onions, carrots, garlic and tom. puree until reduced to ⅓. Puree mixture in blender on hiph speed with choipped cilantro and scallions.
Paint chicken breasts with sauce. Grill or roast chickn breasts (grill 6-8 min. per side, roast in oven 10-12 min. at 350 degrees) while contiuing to paint with sauce. Peel and divide oranges into segments. Place chicken on 6 serving plates. Garnish with orange segments and toasted almonds. Makes 6 servings.
CHILE-HEADS DIGEST V2 #291
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .