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)
- 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.
- 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.
- In shallow baking dish
just large enough to hold chicken, place remaining herb mixture;
arrange chicken on top.
- Bake in 350 degree F oven,
occasionally basting chicken with pan juices, about 1 hour or
until fork tender.
- 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.
