Chicken Apricot-Orange Relish with Chipotle
#9
  Re: (...)
This was a great recipe. I got it from CI best light recipes. Always looking for ways to liven up chicken and cook healthy - this had a lot of great flavors. I am copying the recipe as written - but I added more Chipotle and only cooked 2 chicken breasts -but all the sauce. I know Lots of sauce is not healthy - but there really isn't much bad for you in the sauce!! I served with roasted brussel sprouts.

Exported from MasterCook *

Chicken Cutlets with Apricot-Orange Relish with Chipotle

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cutlets
4 boned and skinned chicken breast halves
1/2 cup unbleached flour
2 tablespoons vegetable oil

Sauce
1 medium shallot (about 3 tbsp) -- minced
1/4 teaspoon salt
2 medium garlic clove -- minced
1/2 chipotle chile canned in adobo
1 cup orange juice
1/2 cup dried apricots -- chopped
1 orange -- peeled and quartered
1 tablespoon fresh cilantro -- minced
black pepper

To slice the chicken breasts into cutlets, lay the chicken breasts on a
cutting board smooth side up . Press one hand on top of the chicken.
Using a sharp
chefs knife carefully slice the chicken in half horizontally to yield two
thin cutlets between 1/4 and 1/2 inch thick.

Slice the orange quarters crosswise into 1/4 inch wedges. Set aside

For the cutlets: Pat the cutlets dry with a paper towel and season with
salt and pepper. Lightly dredge in flour, shake off excess and set aside.


Heat 1 Tbsp of the oil in a 12 inch skillet over medium-high heat until
just smoking. Lay half of the cutlets in the skillet and cook until
lightly browned about 3
minutes. Flip the cutlets and continue to cook until the meat is no
longer pink in the center about 2 more minutes. Transfer cutlets to a
plate, cover with foil ,
set aside. Repeat with remaining oil and cutlets.

For the Sauce: Add the shallots and salt to the oil left in the pan.
Return to medium-low heat, and cook until softened, about 2 minutes. Stir
in the garlic and
the chipotle chile and cook until fragrant, about 30 seconds.

Stir in the orange juice and apricots, scraping up the browned bits.
Bring to a simmer and cook until the apricots are plump and the juice has
thickened,
about 2 minutes.

Pour any accumulated chicken juices into the simmering sauce. Off heat,
stir in the oranges and cilantro and season with salt and pepper to taste.
Spoon the sauce over the chicken before serving.

Copyright:
"CI Best Light Recipes"
Ratings : Great - favorite 0
- - - - - - - - - - - - - - - - - - -


NOTES : I only cooked 2 chicken breasts and the full sauce. Made
2 servings
I used 1 to 1 1/2 chipotle peppers - great but spicy.
Served with roasted brussel sprouts.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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#10
  Re: Chicken Apricot-Orange Relish with Chipotle by esgunn (This was a great rec...)
Wow, the flavors just burst off the page!! I bet it was good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#11
  Re: Re: Chicken Apricot-Orange Relish with Chipotle by cjs (Wow, the flavors jus...)
This sounds fabulous! Thanks Erin!
Maryann

"Drink your tea slowly and reverently..."
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#12
  Re: Re: Chicken Apricot-Orange Relish with Chipotle by Mare749 (This sounds fabulous...)
That sounds like something 'legal' for me to eat! Thanx.

There must be at least a "bazillion" ways to fix a chicken breast!
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#13
  Re: Re: Chicken Apricot-Orange Relish with Chipotle by HomeCulinarian (That sounds like som...)
Nice recipe, Erin...thank you for sharing. That will be one we both will like. I have the book sooooo...funny, I don't refer to it very often.
"Never eat more than you can lift" Miss Piggy
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#14
  Re: Re: Chicken Apricot-Orange Relish with Chipotle by Roxanne 21 (Nice recipe, Erin......)
Roxanne, I made another from it last night that we liked,

Sauted Pork Chops with Quick Ginger Apple Chutney. It was very good too! With the low fat sauces and we just serve one or two vegies - and some have fruit in the sauce too - that is three servings of fruit and vegi right there!

I got the book from the library - so I will be quickly typing up some of these recipes before I have to return it. I won't every make any of the lower fat baked goods, breads or probably even pastas. I just liked the fun ideas with proteins and low fat sauces and the stir frys.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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#15
  Re: Re: Chicken Apricot-Orange Relish with Chipotle by esgunn (Roxanne, I made ano...)
Good on ya, girl!!!! Those recipes with the more healthy meals are THE BEST for the "growing" family...... in my time with the "growing family" I was with the mac 'n'cheese and hotdogs---- Sometimes I would add corn on the cob-----they would EAT THAT up!!! Those were the days!!!!
"Never eat more than you can lift" Miss Piggy
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#16
  Re: Chicken Apricot-Orange Relish with Chipotle by esgunn (This was a great rec...)
I agree with Roxanne. When my kids were little, I tried to get them to eat healthy foods and food that didn't come out of a box or the frozen food section. They wanted hot dogs, mac and cheese, pizza -you get the point.
Now they're in their late 40's and beg me to give them my recipes. HA. Fat chance kiddies.

They now want their children to eat the way I tried to get them to eat. They're on their own. AAAHAHAHAHA!!

BTW, I printed the chicken/apricot recipe. I'm making it this weekend.
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