Boneless Chicken Breast with Orange-Chipotle Sauce

 

Boneless Chicken Breast with Orange-Chipotle Sauce

 

 

 

4

boneless chicken breast halves (6 to 8 ounces each)

3

cups orange juice

1

teaspoon salt

2

medium shallots, minced

1

tablespoon butter

1

cup white wine

2

cups chicken stock, plus more as needed (homemade) is best, but prepared
 

Low salt broth may be substituted

2

tablespoons olive oil

3

tablespoons chopped fresh chives

2

chipotle chilies en adobo, seeds removed and finely chopped

 

To brine the chicken, put the breast halves in a sealable plastic bag with 1 cup of the orange juice and the salt. Seal carefully, turn the bag to mix the brine thoroughly, and place the bag in a non-reactive bowl or baking pan. Chill for at least 2 hours or up to 6.

To make the sauce, sauté the shallots in the butter until they are softened but not browned. Add the wine and reduce to about ½ cup. Add the remaining 2 cups of orange juice, chipotle peppers, and the chicken stock and bring to a boil over medium high heat. Reduce the heat to low and simmer the sauce until it is reduced to about 1 cup and coats the back of a spoon. It will develop a shine at this point. The sauce may be made ahead to this point (cool, cover, and refrigerate for up to 2 hours) and reheated just before serving.

Drain the chicken breasts and pat dry. Heat olive oil over medium high heat in a sauté pan large enough to hold the chicken without crowding. When pan is hot, add the chicken breasts and sear on both sides until they are nicely browned, then reduce the heat and cook, covered, until cooked through. The total cooking time will be 12 to 15 minutes.

To serve, reheat the sauce over medium heat (add a splash of stock if it seems too thick). Slice the chicken breasts into ¾ inch thick slices. Each breast will yield about 5 slices. Stir 2 tablespoons of the chives and the chipotle into the sauce. Place the chicken slices artfully on a serving plate and top with the sauce. Garnish with the remaining 1 tablespoon chives. Serves 4.

Broccoli Brown Rice Pilaf

1 cup uncooked brown rice
2¼ cups reduced sodium chicken broth or vegetable broth
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
2 cups chopped fresh broccoli
1/4 cup silvered almonds
1/4 cup unsalted sunflower kernels
1/2 teaspoon salt
1/8 teaspoon pepper
In a large nonstick skillet coated with nonstick cooking spray, sauté rice until lightly browned.

Add the broth, rosemary and garlic; bring to a boil.

Reduce heat; cover and simmer for 40 minutes or until rice is almost tender.

Stir in the broccoli, almonds, sunflower kernels, salt and pepper.

Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.

6 Servings

Grilled Pork Chops with Maple Cranberry Glaze

Grilled Pork Chops with Maple Cranberry Glaze

Spice Rub
1 tablespoon sugar
1 tablespoon hot smoked paprika (Pimentón de la Vera)
2 teaspoons seasoned salt
2 teaspoons dry mustard
2 teaspoons fine sea salt
2 teaspoons celery salt
2 teaspoons garlic salt
2 teaspoons ground black pepper
1 teaspoon ground chipotle chile powder or Ancho chile powder
Glaze
3/4 cup jellied cranberry sauce (about half of one 16 ounce can)
1/2 cup pure maple syrup
1/4 cup cran-raspberry juice
2 tablespoons triple sec or other orange liqueur
1½ teaspoons grated orange peel
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
For spice rub: Mix all ingredients in small bowl.

For glaze: Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.

Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store spice rub at room temperature. Cover and refrigerate glaze. Rewarm glaze just until pourable before using.

Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sprinkle spice rub generously over both sides of pork chops (about 1/2 tablespoon per side), pressing to adhere. Place pork chops on grill, cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side.

Sesame Ahi Tuna with Asian Slaw

Sesame Ahi Tuna with Asian Slaw

Mix Asian Cole Slaw with Ginger Sesame Dressing and top with a layer of thin-sliced and chopped Ahi Tuna. Drizzle with Teriyaki Lime Sauce and Roast Red Pepper Sauce. Sprinkle with sesame seeds and serve in Fried Wonton Shells.

Asian Cole Slaw

Combine medium chopped cole slaw mix with finely chopped red pepper, and angle-sliced green onion.

Ginger Sesame Dressing

Combine 2 tablespoons sesame oil with 6 tablespoons mixed black and white sesame seeds.

 

Asian Roast Red Pepper Sauce

  • 2 red peppers
  • 3 cloves garlic
  • 2 chipotle peppers
  • 1 T sesame oil
  • 1/2 C olive oil
  • 3 T soy sauce
  • 1 T red wine vinegar

Roast red peppers over open flame until blackened. Rinse in cold water to remove blackened skin. Clean out seeds.

Add peppers to blender with garlic, chipotle, sesame oil. Blend well.

Slowly add olive oil, then soy sauce, then vinegar. Chill.

 

 

Teriyaki Lime Sauce

  • 2 C Teriyaki sauce
  • 1/4 C Key Lime juice
  • cornstarch and water (as needed to thicken)
  • 3/4 C sugar
  • 1/4 tsp. Five Spice

Bring Teriyaki and lime juice to boil in small pan. Add cornstarch and water mixture to thicken (mixture should be thick enough to hold up when sugar is added).
Add sugar and Five Spice and set aside to cool.