Pony
06-06-2004, 08:14 AM
DH wanted to grill last night and we had both eyed this recipe when we got the magazine. So, we had all the ingredients except for the mint and tried it last night. We did do a few things different but the results were VERY GOOD! I cut the recipe in half and made the rub for the chicken. Rubbed it on and then marinated it in the sauce for a few hours. DH put it on the grill and it was sooo tender and flavorful. It had just the right amount of cumin and citrus flavor, neither one overpowered the other. DH thought it was going to be too rich in cumin, but it wasn't. I am not sure if it would have been more citrusy if we would have prepared the sauce as recommended, but we preferred it this way. We ended up rolling them in corn tortillas with sauteed shallots, roasted red and green peppers and sharp cheddar (just trying to clean the fridge out!)
Sautéed Chicken Breasts with Latin Citrus Sauce
From Cooking Light
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.
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
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.
Yield: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)
NUTRITION PER SERVING
CALORIES 255 (12% from fat); FAT 3.4g (sat 0.7g, mono 0.8g, poly 1.2g); PROTEIN 39.8g; CARB 15g; FIBER 0.5g; CHOL 99mg; IRON 1.6mg; SODIUM 405mg; CALC 34mg;
Marge Perry
Cooking Light, JUNE 2004
Sautéed Chicken Breasts with Latin Citrus Sauce
From Cooking Light
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.
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
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.
Yield: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)
NUTRITION PER SERVING
CALORIES 255 (12% from fat); FAT 3.4g (sat 0.7g, mono 0.8g, poly 1.2g); PROTEIN 39.8g; CARB 15g; FIBER 0.5g; CHOL 99mg; IRON 1.6mg; SODIUM 405mg; CALC 34mg;
Marge Perry
Cooking Light, JUNE 2004