Chicken with Orange-Chipotle Sauce

To save a little prep time, pound all 4 chicken breasts at one time rather than pounding each breast separately.

Yield: 4 servings (serving size: 2 chicken pieces)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 291
  • Fat: 2.5g
  • Saturated fat: 0.6g
  • Protein: 40.7g
  • Carbohydrate: 26.7g
  • Cholesterol: 99mg
  • Iron: 1.7mg
  • Sodium: 345mg
  • Calories from fat: 8%
  • Fiber: 3.4g
  • Calcium: 85mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken with Orange-Chipotle Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy