GLAZE:
1/4 cup honey
1/4 cup orange juice (concentrate in cans)
2 Tbsp. balsamic vinegar
2 Tbsp. chipotle pepper (canned)
3 tsp. honey mustard
ORANGE SALSA FRESCA:
8 chicken breasts, boneless, skinless
3 oranges (peeled and diced)
1/4 cup red onion (diced finely)
1/2 cup tomato (cored, seeded, diced)
1 Tbsp. lime juice
1-1/2 Tbsp. cilantro (chopped)
Pinch cayenne pepper
1 tsp. olive oil
1/2 tsp. salt

In a food processor, combine all ingredients for the glaze. Pulse only until smooth. In a separate bowl, combine Orange Salsa Fresca ingredients and refrigerate 1 hour. Grill chicken breasts on both sides until done. Brush on glaze over low heat near the end of the grilling process (to avoid burning). Remove to a plate. Brush and glaze one more time. Spoon Orange Salsa Fresca over chicken. Serve with Spanish rice and black beans.


CHICKEN:
8 chicken breasts, boneless, skinless
1/4 cup olive oil
3 cups chicken stock
4 large portabello mushrooms
(stems removed and sliced)

2 lbs. spinach fettuccini (cooked)
1/2 cup fresh chopped basil
2 red bell peppers
(roasted, peeled, seeded, and diced)
MARINADE:
2 cups Dijon mustard
1 cup olive oil
1/4 cup balsamic vinegar
1/2 Tbsp. black pepper
(freshly ground)

3 cloves of garlic (minced)

Mix marinade. Toss to coat chicken in marinade. Refrigerate 3 hours. For each serving, grill chicken breasts until done (approximately five minutes each side). Brush with marinade liberally while grilling. Remove to warm plate. In a large pan, sauté mushrooms with red bell peppers (2 tablespoons per breast) in olive oil until mushrooms are just done. Add spinach fettuccini and chicken stock (1/2 cup of stock per breast). Heat through while tossing until hot. Transfer to plate. Top with grilled marinated chicken breast. Garnish with chopped basil and serve.

GREGORY PRIEST 5