Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¼ cup | Scallions |
| 6 \N | Skinless chicken breasts |
| 2 mediums | Oranges |
| 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, .