Island Girl Orange Grilled Chicken Paillards/Cutlets

1. 1

   In a bowl, combine marmalade, juices, leaves, 1 teaspoons salt and pepper; mix well, then reserve 1/2C glaze for serving.

2. 2

   Preheat grill to medium high.

3. 3

   Season chicken with salt & pepper; place on grill and brush with half of glaze.

4. 4

   Grill three minutes, then flip & brush with remaining glaze; continue grilling until chicken is cooked through (3 minutes more).

5. 5

   Place chicken on serving platter & keep warm.

6. 6

   Slice one orance into rounds, the other into wedges; place oranges on grill, flipping once until softened (1-2 minutes per side).

7. 7

   Add oranges to chicken on platter; serve with reserved glaze.

8. 8

   IS THE MEAT DONE?

9. 9

   With a very sharp knife, nick the meat with the knife-tip--the meat should be white and moist--NOT pink.

10. 10

    PREPARING CUTLETS: Easiest to do when the meat is partially frozen, remove tenderloin (the loose part) & set aside for some other use.

11. 11

    Lay cutlet on board, with hand over the top, and cut with very sharp knife going horizontally under your hand (half-way through the meat).

12. 12

    You should have two fairly equal pieces of meat.

13. 13

    To pound cutlets into thin paillards: place meat on plastic wrap with about a half-teaspoon of olive oil, plastic wrap on top, then pound with SIDE of kitchen mallet.

* Per serving · 4 servings · Values may vary.

No additional tips available.