Caribbean Chicken Breasts
Spicy Caribbean-style chicken breasts served with citrus mango chutney pan sauce.
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1/4 cup fresh lemon juice
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1/3 cup mango chutney with jalapeños
Cilantro sprigs for garnish (optional)
Red chile peppers for garnish (optional)
- In small dish, mix together coriander, ginger, cumin and cayenne pepper. Rub mixture over each chicken breast half.
- In nonstick skillet, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until fork can be inserted with ease. Remove chicken to platter and keep warm.
- To skillet, add lemon juice, orange juice, lime juice and chutney; bring to a boil. Cook, stirring, about 2 minutes or until mixture begins to thicken; pour over chicken. Garnish with cilantro sprigs and red chile peppers.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.