Chipotle-Orange Chicken Cutlets

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

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Nutritional Information

Amount per serving
  • Calories: 419
  • Calories from fat: 20%
  • Fat: 9.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2g
  • Protein: 43g
  • Carbohydrate: 38g
  • Fiber: 2.4g
  • Cholesterol: 106mg
  • Iron: 2mg
  • Sodium: 239mg
  • Calcium: 45mg

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)

Preparation

  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.
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