Oranges, olive oil and red onions are mainstays
of Spanish cooking; together with green chiles, red wine vinegar
and fresh cilantro they form the foundation for a superb dish
of grilled chicken breast.
Grilled Chicken
with Orange Cilantro Salsa
- 1 (11-ounce) can Mandarin
oranges, drained with 1/4 cup juice reserved
1 cup chopped fresh cilantro
1/2 cup sliced red onion
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon ORTEGA® Diced Jalapeños
1 teaspoon salt
4 (4 to 6-ounce) boneless, skinless chicken breast halves
- Combine oranges, cilantro,
onion, olive oil, vinegar, jalapeños, reserved juice and
salt in medium bowl. Cover; refrigerate salsa for at least 2
hours.
- Grill or broil chicken
until golden on outside and no longer pink in center. Top each
breast with salsa.
Makes 4 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
