Keys-Style Citrus Chicken - P2
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| Thu, 02-17-2005 - 11:57am |
Here's my citrus chicken recipe - ironically going back and looking at the original recipe it uses the WHOLE orange, so I'm assuming its okay!
4 boneless, skinless chicken breast halves
3 cloves garlic, peeled and thinly sliced
2 T butter substitue or oil
1 teaspoon lime zest
2 T lime juice
1/4 teaspoon ground ginger (I think its better with fresh and I use that when I have it, but its okay with the ground too)
1/8 teaspoon crushed red pepper
1 orange
In large skillet cook chicken and sliced garlic in butter substitue/oil over medium heat until chicken is no longer pink, turning chicken once and stirring garlic occasionally.
Meanwhile in small bowl combine lime peel, lime juice, ginger, and red pepper. Peel orange, reserving juice, slice in half lengthwise, then cut into crosswise slices (4). Add any reserved juice from the slicing process to the lime juice mixture and add it to the skillet. Place orange slices on top of chicken. Cover and cook a couple minutes until heated through.
(at this point, I personally remove the chicken from the pan and then stiry fry my veggies in the sauce - I usually just use a bag of frozen stir-fry vegetables. Then I put them on a plate, put the chicken on top, and then pour the sauce over all of it. I usually serve it with rice (brown now of course!) or couscous)
MichaelAnn
Edited to add: Nutritional Information per serving (makes 4 servings) 167 calories, 22 g protein, 5 g carbohydrate, 6 g fat (but that is using butter, so I don't know exactly what it would be with oil or butter substitute)
Edited 2/17/2005 2:03 pm ET ET by desert_mom

AtlantaGirl74
AtlantaGirl74
Glad you liked it!
MichaelAnn
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