Sautéed Chicken Breasts with Latin Citrus Sauce

recipe
The sauce, also known as mojo criollo, requires very little chopping and provides a tangy counterpart to the cumin-rubbed chicken. Serve over white rice.

Yield:

4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 255
Caloriesfromfat 12 %
Fat 3.4 g
Satfat 0.7 g
Monofat 0.8 g
Polyfat 1.2 g
Protein 39.8 g
Carbohydrate 15 g
Fiber 0.5 g
Cholesterol 99 mg
Iron 1.6 mg
Sodium 405 mg
Calcium 34 mg

Ingredients

Chicken:
2 teaspoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon vegetable oil
Sauce:
1 1/2 teaspoons bottled minced garlic
1/4 cup fresh lime juice
1/4 cup orange juice
2 tablespoons honey
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint

Preparation

To prepare chicken, combine brown sugar, cumin, salt, garlic powder, and red pepper; rub over chicken. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 5 minutes on each side or until done. Remove from pan; keep warm.

To prepare sauce, add garlic to pan; sauté 30 seconds. Add juices and honey; cook 3 minutes or until slightly thickened. Remove from heat; stir in cilantro and mint. Serve with chicken.

Note:

Marge Perry,

June 2004
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