Broiled Chicken Breasts With Citrus Salsa Recipe

1. 1

   TO MAKE SALSA:Scrub 1 orange well.

2. 2

   Grate over a small bowl to make 1 tsp peel.

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   Cut and throw away peel and white pith from all 3 oranges.

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   Cut between membrane to release orange sections, dropping them into ANOTHER small bowl.

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   Squeeze the juice from the remaining membrane (with your hand) over grated

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   peel and stir in the bell pepper, scallions, lime juice, salt and crushed red pepper.

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   Put chicken in a quart.

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   sized plastic zipper-type bag.

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   Add in about 1/3 C of the bell pepper mix.

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    Close bag, express out air, and chill at least 1 hr (but not more than 4 hours).

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    Meanwhile, cut the orange sections crosswise in thirds and add in to remaining bell pepper mix in bowl.

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    Cover and chill till ready to serve.

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    Spray broiler rack with nonstick cooking spray.

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    Remove chicken from bag and arrange on rack.

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    Drizzle with contents of bag and lightly spray with nonstick cooking spray.

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    Broil 4 - 5 inches from heat source about 6 - 8 minutes per side till chicken

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    is no longer pink in center.

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    Serve warm or possibly at room temperature with citrus salsa.

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    Serving Ideas : Serve with wheat or possibly rice pilaf and a green salad.

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    3/4 fruit3 lean meat

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    Cak 105.7

* Per serving · 4 servings · Values may vary.

No additional tips available.