Orange-chipotle Painted Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | qt | Fresh orange juice |
| 2 | Chipotle peppers or | |
| equivalent canned | ||
| Chipotles | ||
| 1 | c | Onion, minced |
| 1 | c | Carrots, sliced |
| 4 | Cloves, medium garlic | |
| minced | ||
| 1 | c | Canned tomato puree |
| 1/4 | c | Cilantro, chopped |
| 1/4 | c | Scallions |
| 6 | Skinless chicken breasts | |
| 2 | Oranges | |
| 1/4 | c | Almonds, toasted |
INSTRUCTIONS
Date: Fri, 12 Apr 1996 08:07:33 -0400 From: Walt Gray <waltgray@mnsinc.com> Chef Michael Shafer, Depot restaurant, Torrance, CA In saucepan, simmer o.j., chipotles, onions, carrots, garlic and tom. puree until reduced to 1/3. Puree mixture in blender on hiph speed with choipped cilantro and scallions. Paint chicken breasts with sauce. Grill or roast chickn breasts (grill 6-8 min. per side, roast in oven 10-12 min. at 350 degrees) while contiuing to paint with sauce. Peel and divide oranges into segments. Place chicken on 6 serving plates. Garnish with orange segments and toasted almonds. Makes 6 servings. CHILE-HEADS DIGEST V2 #291 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 270
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 58.5mg
Sodium: 291.5mg
Potassium: 764mg
Carbohydrates: 25.6g
Fiber: 2.5g
Sugar: 17.2g
Protein: 23.5g