| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | American | Honey, Poultry, Xport | 4 | Servings |
INGREDIENTS
| 1/4 | c | Honey |
| 2 | T | Frozen orange juice |
| concentrate | ||
| 1 | t | Grated orange zest |
| 1 | Clove garlic, minced | |
| 1/2 | t | Salt |
| 1/8 | t | Red pepper flakes, may be |
| doubled | ||
| 1 | lb | Skinless boneless chicken |
| breast halves OR one | ||
| chicken breast per | ||
| serving | ||
| 1 | T | Margarine |
| 1/2 | t | Vegetable oil |
| Parsley or green onions | ||
| optional garnish |
INSTRUCTIONS
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, 0.17 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@wizard.ucr.edu> on Mar 06, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 486
Calories From Fat: 93
Total Fat: 10.3g
Cholesterol: 146.2mg
Sodium: 801.2mg
Potassium: 929.1mg
Carbohydrates: 39.4g
Fiber: <1g
Sugar: 38.3g
Protein: 57.1g