| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | June 1995 | 1 | servings | |
INGREDIENTS
| 2/3 | c | Plus 1/4 cup fresh orange juice |
| 1/4 | c | Honey |
| 4 | lg | Garlic cloves; minced |
| 1 | tb | Minced fresh thyme or 1 teaspoon dried |
| 2 | ts | Grated orange peel |
| 8 | Boneless chicken breast halves with skin | |
| 3 | Oranges; peel and white pits | |
| ; removed | ||
| 6 | tb | Olive oil |
| 1/4 | c | White wine vinegar |
| 1 | lg | Shallot; minced |
| 1 | lb | Mixed greens |
| 1 | Orange or yellow bell pepper; seeded, thinly | |
| ; sliced | ||
| Fresh thyme sprigs; (optional) |
INSTRUCTIONS
Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally. Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate. Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments. (Chicken, reduced marinade and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature. Rewarm marinade before using.) Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing. Arrange greens in center of large platter. Serves 10. Bon Appetit June 1995 Converted by MC_Buster. Per serving: 1314 Calories (kcal); 82g Total Fat; (52% calories from fat); 17g Protein; 148g Carbohydrate; 0mg Cholesterol; 121mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 3 Fruit; 16 Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.
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