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Chipotle-Orange Chicken Cutlets

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. Melt butter and oil in a large nonstick skillet over low heat.

  3. Combine flour, cumin, and salt in a shallow dish. Dip chicken in orange juice concentrate; dredge in flour mixture. Reserve concentrate.

  4. 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.

  5. 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.)

  6. Combine rice and chopped cilantro. Serve with chicken. Garnish with cilantro sprigs, if desired.