Chipotle-Orange Chicken Cutlets



4 servings (serving size: 1 chicken breast half, 2 tablespoons sauce, and 1/2 cup rice mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 419
Caloriesfromfat 20 %
Fat 9.5 g
Satfat 2.8 g
Monofat 3.7 g
Polyfat 2 g
Protein 43 g
Carbohydrate 38 g
Fiber 2.4 g
Cholesterol 106 mg
Iron 2 mg
Sodium 239 mg
Calcium 45 mg


4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon butter
1 tablespoon canola oil
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 cup thawed orange juice concentrate, undiluted
1/2 cup water
2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile)
2 tablespoons water (optional)
2 cups hot cooked brown rice
1/3 cup chopped fresh cilantro
Cilantro sprigs (optional)


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.