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Sautéed Chicken Breasts with Latin Citrus Sauce

Sautéed Chicken Breasts with Latin Citrus Sauce

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.

Cooking Light JUNE 2004

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

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.

Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 12%
  • Fat: 3.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 39.8g
  • Carbohydrate: 15g
  • Fiber: 0.5g
  • Cholesterol: 99mg
  • Iron: 1.6mg
  • Sodium: 405mg
  • Calcium: 34mg
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Sautéed Chicken Breasts with Latin Citrus Sauce recipe

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