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.
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