Chicken with Orange-Chipotle Sauce |
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Prep Time: 15 Minutes Cook Time: 21 Minutes |
Ready In: 36 Minutes Servings: 4 |
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To save a little prep time, pound all 4 chicken breasts at one time rather than pounding each breast separately. Ingredients:
4 large navel oranges |
4 (6-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon salt |
1 1/4 teaspoons ground cumin, divided |
cooking spray |
2 tablespoons honey |
3/4 teaspoon chopped chipotle chile, canned in adobo sauce |
2 tablespoons chopped fresh cilantro |
1/8 teaspoon salt |
Directions:
1. Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice. Discard membranes.
2. Place chicken breast halves between 2 sheets of plastic wrap, and pound to 1/2-inch thickness using a meat mallet or a small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1 teaspoon cumin. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken, and cook 7 minutes on each side or until browned and done. Remove from pan, and keep warm.
3. Add orange sections, reserved juice, honey, chile, and remaining 1/4 teaspoon cumin to pan; increase heat to medium-high, and cook, uncovered, 7 minutes or until mixture is reduced to 1 cup. Stir in cilantro and 1/8 teaspoon salt. Serve with chicken.
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