Directions:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet.
- Melt butter and oil in a large nonstick skillet over low heat.
- Combine flour, cumin, and salt in a shallow dish. Dip chicken in orange juice concentrate; dredge in flour mixture. Reserve concentrate.
- Increase heat to medium-high. Heat pan for 2 minutes or until butter starts to brown. Add chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm.
- Stir in reserved concentrate, 1/2 cup water, and chile. Bring to a boil; cook 2 minutes. (Thin sauce with 2 tablespoons water, if needed.)
- Combine rice and chopped cilantro. Serve with chicken. Garnish with cilantro sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.5 Kcal (1128 kJ) | ||
| Calories from fat | 68.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 12% | |
|---|---|---|---|
| Cholesterol | 24.36mg | 8% | |
| Sodium | 395.88mg | 16% | |
| Potassium | 439.63mg | 9% | |
| Total Carbs | 39.54g | 13% | |
| Sugars | 13.99g | 56% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 11.08g | 22% | |
| Vitamin C | 49.4mg | 82% | |
| Iron | 1.6mg | 9% | |
| Calcium | 33.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 124.95 Kcal (523 kJ) | ||
| Calories from fat | 31.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 12% | |
|---|---|---|---|
| Cholesterol | 11.29mg | 8% | |
| Sodium | 183.55mg | 16% | |
| Potassium | 203.83mg | 9% | |
| Total Carbs | 18.33g | 13% | |
| Sugars | 6.49g | 56% | |
| Dietary Fiber | 1.14g | 10% | |
| Protein | 5.14g | 22% | |
| Vitamin C | 22.9mg | 82% | |
| Iron | 0.8mg | 9% | |
| Calcium | 15.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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