Post by Loupy on Jul 10, 2011 20:49:59 GMT -7
Lime and Tangerine Chicken Breasts
BHG.com
Makes 6 servings.
Ingredients:
1 lime
2 tangerines
Nonstick spray coating
6 skinless, boneless chicken breast halves
Pepper
1/3 cup chicken broth
1 teaspoon snipped fresh rosemary or basil or 1/4 teaspoon dried rosemary or basil, crushed
1/4 cup sliced green onion
1/2 teaspoon cornstarch
1 tablespoon water
3 cups hot cooked rice or couscous
Directions:
Finely shred 1/2 teaspoon lime peel and 1 teaspoon tangerine peel; set aside.
Halve lime and squeeze 1 tablespoon juice; set aside.
Peel and section tangerines over a bowl to catch any juice; set aside.
Lightly coat a large skillet with nonstick cooking spray.
Season chicken breasts lightly with pepper.
Cook chicken in skillet over medium heat for 5 minutes or until browned, turning once.
Add broth, rosemary or basil, green onion, reserved lime and tangerine peels, and the 1 tablespoon lime juice.
Bring to boiling; reduce heat.
Cover and simmer about 8 minutes or until chicken is tender.
Remove chicken from skillet and keep warm.
Combine cornstarch and water.
Add to juices in skillet.
Cook and stir until thickened and bubbly.
Cook and stir 2 minutes more.
Add tangerine sections and any juice; heat through.
Pour sauce over chicken.
Serve with hot cooked rice or couscous.
Nutrition facts
Calories 241
Total Fat 4g
Saturated Fat 1g
Cholesterol 60mg
Sodium 98mg
Carbohydrate 26 mg
Fiber 1g
Protein 24g
Food exchanges: 1-1/2 bread, 3 meat.
© Copyright 2011, Meredith Corporation. All Rights Reserved
BHG.com
Makes 6 servings.
Ingredients:
1 lime
2 tangerines
Nonstick spray coating
6 skinless, boneless chicken breast halves
Pepper
1/3 cup chicken broth
1 teaspoon snipped fresh rosemary or basil or 1/4 teaspoon dried rosemary or basil, crushed
1/4 cup sliced green onion
1/2 teaspoon cornstarch
1 tablespoon water
3 cups hot cooked rice or couscous
Directions:
Finely shred 1/2 teaspoon lime peel and 1 teaspoon tangerine peel; set aside.
Halve lime and squeeze 1 tablespoon juice; set aside.
Peel and section tangerines over a bowl to catch any juice; set aside.
Lightly coat a large skillet with nonstick cooking spray.
Season chicken breasts lightly with pepper.
Cook chicken in skillet over medium heat for 5 minutes or until browned, turning once.
Add broth, rosemary or basil, green onion, reserved lime and tangerine peels, and the 1 tablespoon lime juice.
Bring to boiling; reduce heat.
Cover and simmer about 8 minutes or until chicken is tender.
Remove chicken from skillet and keep warm.
Combine cornstarch and water.
Add to juices in skillet.
Cook and stir until thickened and bubbly.
Cook and stir 2 minutes more.
Add tangerine sections and any juice; heat through.
Pour sauce over chicken.
Serve with hot cooked rice or couscous.
Nutrition facts
Calories 241
Total Fat 4g
Saturated Fat 1g
Cholesterol 60mg
Sodium 98mg
Carbohydrate 26 mg
Fiber 1g
Protein 24g
Food exchanges: 1-1/2 bread, 3 meat.
© Copyright 2011, Meredith Corporation. All Rights Reserved
