| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Chicken, Family & fr | 6 | Servings | |
INGREDIENTS
| 6 | md | Skinless boneless chicken breast halves |
| 1 | c | Frozen orange juice concentrate; thawed |
| 1 | sm | Onion; cut up |
| 1/2 | ts | Crushed red pepper; to 3/4 teaspoon |
| 1/2 | ts | Ground allspice |
| 1/2 | ts | Curry powder |
| 2 | Grapefruit | |
| 2 | Orange | |
| 1/2 | c | Mango chutney; cut up |
| 2 | tb | Green onion; bias-sliced |
INSTRUCTIONS
Rinse chicken; pat dry. In a food processor bowl or blender container combine thawed concentrate, onion, red pepper, allspice, curry powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and process or blend until nearly smooth. Place chicken in a plastic bag set in a shallow dish. Add orange mixture; turn to coat both sides. Close bag. Chill for 2 to 24 hours. Meanwhile, for salsa, peel and section grapefruit and oranges over a small bowl to catch juices. Discard seeds; coarsely chop citrus. Add citrus, chutney, and onion to juices in bowl. Cover and chill up to 2 hours. Remove chicken from marinade; reserve marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; discard remaining marinade., Broil 7 to 10 minutes more or until chicken is tender and no pink remains. Serve chicken with salsa. Source: Special Advertising Section for Florida Citrus. NOTES : Flordia ornage jucie concentrate replaces the oil in this poultry marinade, so only 10 % of calories come from fat in this light and lively dish. Recipe by: Meredith Corporation 1998 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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