Orange Peel Chicken with Stone Fruit Salsadate: October 26, 2012
Nutrition Information (per serving)
Stone Fruit Salsa
2 cups diced peaches
½ cup diced red onion
¼ cup diced dried apricots
1 Tbsp chopped cilantro
1 Tbsp fresh lime juice
1 Tbsp balsamic vinegar
1 Tbsp white grape juice
1 jalapeño pepper, cleaned, seeded and minced
2 tsp sesame oil
¼ tsp freshly ground black pepper
½ tsp sea salt
1 cup fresh orange juice
2 Tbsp grated orange peel
2 Tbsp chopped scallions
1 tsp red chili flakes
1 tsp minced garlic
½ cup chicken stock
1 Tbsp Worcestershire sauce
4 skinless chicken breast halves, boned and defatted
- Combine all ingredients for stone fruit salsa and mix well.
- Combine all ingredients for marinade in a glass bowl or baking pan. Add chicken and marinate for 2 hours.
- Preheat oven to 400F.
- Heat a large sauté pan to medium high. Sear chicken for 1 minute on each side. Transfer to baking pan and pour remaining marinade over chicken.
- Bake for 15 to 20 minutes, or until cooked through.