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Cook'n with Betty Crocker 
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Spicy Citrus Chicken |
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Serves: 6 Print this RecipeYou’ll love serving this to company! Just add a cool, crisp salad and crusty French rolls, and your meal’s complete. 6 boneless skinless chicken breast halves (about 1 1/2 pounds) 1/2 cup unsweetened grape juice or red wine 1 tablespoon grated orange peel 1/2 cup orange juice 1 tablespoon grated lemon peel 1/2 cup lemon juice 2 tablespoons chopped fresh cilantro 2 tablespoons chopped green onions 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon crushed red pepper Orange slices, if desired Place chicken in shallow glass or plastic dish. Mix remaining ingredients except orange slices; pour over chicken. Cover and refrigerate at least 3 hours but no longer than 24 hours. Heat oven to 375°. Spray rack in shallow roasting pan with nonstick cooking spray. Remove chicken from marinade; place on rack. Reserve marinade. Bake uncovered 35 to 45 minutes, brushing with marinade every 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Garnish with orange slices. 1 Serving: Calories 160 (Calories from Fat 30); Fat 3g (Saturated 1g); Cholesterol 60mg; Sodium 240mg; Carbohydrate 8g (Dietary Fiber 0g); Protein 25g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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