|
1
|
| yield : 4 Servings |
ingridients :
| 1/4 |
c |
Honey | | 2 |
tb |
Frozen orange juice concentrate | | 1 |
ts |
Grated orange zest | | 1 |
|
Clove garlic; minced | | 1/2 |
ts |
Salt | | 1/8 |
ts |
Red pepper flakes; may be doubled | | 1 |
lb |
Skinless boneless chicken breast halves OR one chicken breast per serving | | 1 |
tb |
Margarine | | 1/2 |
ts |
Vegetable oil | |
|
Parsley or green onions; optional garnish |
|
directions :
In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken; cook another 4 minutes until just cooked through. Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Makes 4 servings.
Prep: 15 minutes/Cook: 10 minutes
Nutrients Per Serving: 298 calories, 7 5 g fat (23% calories from fat), 96 mg cholesterol, 35 g protein, 21 g carbohydrates, 0.17 g dietary fiber, 389 mg sodium
NOTES: Recipes follow American Heart Associations Recommended Dietary Guidelines Nutrition Analysis: Nutritionist IV Diet Analysis, (c) 1995
www.honey.com, your source for honey information and recipes 98Mar06
>from Pat Hanneman (Kitpath) and McBuster 98Mar
Recipe by: Honey Commission Entrees Mar98
Posted to MC-Recipe Digest by KitPATh <phannema[at]wizard.ucr.edu> on Mar 06, 1998 |
|
