| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
American |
Honey, Poultry, Xport |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Honey |
| 2 |
tb |
Frozen orange juice concentrate |
| 1 |
ts |
Grated orange zest |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Red pepper flakes; may be doubled |
| 1 |
lb |
Skinless boneless chicken breast halves OR one chicken breast per serving |
| 1 |
tb |
Margarine |
| 1/2 |
ts |
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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