| 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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