Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Cynthia Nicholson
Recipe by Cooking Light April 2006

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

419 calories; calories from fat 20%; fat 9.5g; saturated fat 2.8g; mono fat 3.7g; poly fat 2g; protein 43g; carbohydrates 38g; fiber 2.4g; cholesterol 106mg; iron 2mg; sodium 239mg; calcium 45mg.
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