| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home3 |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breasts |
| 1/2 |
c |
Orange juice |
| 2 |
|
Limes; juice of |
| 3 |
|
Sprigs rosemary – chopped |
| 1 |
tb |
Dijon mustard |
| 1 |
dr |
Chili oil; (1 to 2) |
| 1/4 |
c |
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Directions: Whisk together all ingredients to create marinade. Pound
chicken breasts out thinly. Marinate chicken for 1-2 hours. Heat 1/4
cup olive oil in saute pan and brown the breasts on both sides for
approximately 2 minutes on each side. Place remaining marinade in
small saucepot and bring to boil. Reduce heat slightly. Place chicken
on serving plate and serve chicken with the reduced sauce glaze.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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