|
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
