Orange Chicken With Citrus Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Chicken, Family & fr | 6 | Servings | |
INGREDIENTS
| 6 | Skinless boneless chicken | |
| breast halves | ||
| 1 | c | Frozen orange juice |
| concentrate thawed | ||
| 1 | Onion, cut up | |
| 1/2 | t | Crushed red pepper, to 3/4 |
| teaspoon | ||
| 1/2 | t | Ground allspice |
| 1/2 | t | Curry powder |
| 2 | Grapefruit | |
| 2 | Orange | |
| 1/2 | c | Mango chutney, cut up |
| 2 | T | Green onion, bias-sliced |
INSTRUCTIONS
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 255
Calories From Fat: 23
Total Fat: 2.4g
Cholesterol: 48.7mg
Sodium: 385.1mg
Potassium: 635.6mg
Carbohydrates: 33.6g
Fiber: 4.1g
Sugar: 24.2g
Protein: 19.9g