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Orange Chicken with Citrus Salsa

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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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