| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Fresh orange juice |
| 2 |
md |
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 |
md |
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.
A Message from our Provider:
“Our God is an *_AWESOME_* God!”