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Recipe submitted by Lisa Keys, Middlebury, CT

Spanish Gold Chicken

2 whole broiler-fryer chicken breasts, halved
1/2 Spanish onion
4 garlic cloves
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon salt
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
3 tablespoons olive oil
Spanish Relish (recipe follows)
  1. In container of food processor, mix together onion, garlic, oregano, paprika, pepper, salt, lime juice and orange juice until smooth. With processor running, slowly add oil; process until well blended.
  2. Divide herb mixture in 2 equal parts; divide 1 part in 4 equal portions. Gently loosen skin from chicken and spread 1 portion under skin of each breast half.
  3. In shallow baking dish just large enough to hold chicken, place remaining herb mixture; arrange chicken on top.
  4. Bake in 350 degree F oven, occasionally basting chicken with pan juices, about 1 hour or until fork tender.
  5. To serve, place chicken on a warm platter and spoon Spanish Relish on top.

Makes 4 servings.

Spanish Relish: In a shallow bowl, place 10 snow peas julienned; 1 plum tomato, chopped; 1/2 medium onion and 1/2 medium sweet red pepper, chopped. Pour enough boiling water over vegetables to cover. Let stand 5 minutes; drain. In small bowl, whisk together 1/4 cup sherry vinegar, 1 tablespoon brown sugar, 1/2 teaspoon dry mustard, 1/4 teaspoon salt and 1/4 teaspoon tumeric. Pour over vegetables. Let stand at room temperature until ready to serve with chicken.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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