Post by JJ Judkins on Feb 2, 2006 17:34:40 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: Triple Citrus Chicken Breasts
Cuisine: American
Category: Diabetic
Preparation:
Temperature:
Servings: 6
Ingredients:
6 skinless, boneless chicken breast halves
1 t grated lemon zest
1 t grated orange zest
1 clv garlic, peeled and minced
1 T chives, chopped
1 t salt
1/4 t black pepper
3 T fresh lime juice
2 T fresh lemon juice
1 T honey
1 t balsamic vinegar
2 T vegetable oil
2 T heavy cream
Instructions:
Between two layers of plastic wrap, pound chicken breasts with
meat mallet to an even thickness of about 1/2 inch. Place chicken
in large, self-sealing plastic bag. In medium bowl, whisk
together lemon zest, orange zest, garlic, chives, salt, pepper,
lime juice, lemon juice, honey and balsamic vinegar. Pour into
bag, over chicken. Close bag securely and turn to distribute
marinade. Refrigerate at least 2 hours or as long as 24 hours,
turning occasionally. Remove chicken from bag. Shake excess
marinade into bag and reserve. In large, heavy, nonstick skillet
over high heat, warm oil. Saute chicken until browned, about 2 -
3 minutes per side. Lower heat to medium and continue cooking
until chicken is done, about 2 more minutes per side. Transfer to
serving platter and cover to keep warm. Pour reserved marinade
into skillet and bring to a boil over high heat. Scrape the
bottom of pan with a wooden spoon to loosen any browned bits. Add
any liquid that has collected around chicken and let mixture boil
for 2 minutes, until slightly thickened and reduced. Stir in
cream; cook for another minute. Pour hot sauce over chicken
breasts. Garnish with slices of lime, lemon or orange. Makes 6
servings.
Nutritional information: 334 calories, 9 g fat, 55 g protein,
5 g carbohydrates.
-------------v2.0
Recipe Name: Triple Citrus Chicken Breasts
Cuisine: American
Category: Diabetic
Preparation:
Temperature:
Servings: 6
Ingredients:
6 skinless, boneless chicken breast halves
1 t grated lemon zest
1 t grated orange zest
1 clv garlic, peeled and minced
1 T chives, chopped
1 t salt
1/4 t black pepper
3 T fresh lime juice
2 T fresh lemon juice
1 T honey
1 t balsamic vinegar
2 T vegetable oil
2 T heavy cream
Instructions:
Between two layers of plastic wrap, pound chicken breasts with
meat mallet to an even thickness of about 1/2 inch. Place chicken
in large, self-sealing plastic bag. In medium bowl, whisk
together lemon zest, orange zest, garlic, chives, salt, pepper,
lime juice, lemon juice, honey and balsamic vinegar. Pour into
bag, over chicken. Close bag securely and turn to distribute
marinade. Refrigerate at least 2 hours or as long as 24 hours,
turning occasionally. Remove chicken from bag. Shake excess
marinade into bag and reserve. In large, heavy, nonstick skillet
over high heat, warm oil. Saute chicken until browned, about 2 -
3 minutes per side. Lower heat to medium and continue cooking
until chicken is done, about 2 more minutes per side. Transfer to
serving platter and cover to keep warm. Pour reserved marinade
into skillet and bring to a boil over high heat. Scrape the
bottom of pan with a wooden spoon to loosen any browned bits. Add
any liquid that has collected around chicken and let mixture boil
for 2 minutes, until slightly thickened and reduced. Stir in
cream; cook for another minute. Pour hot sauce over chicken
breasts. Garnish with slices of lime, lemon or orange. Makes 6
servings.
Nutritional information: 334 calories, 9 g fat, 55 g protein,
5 g carbohydrates.
-------------v2.0