Recipe - Orange Chicken With Citrus Salsa

6 md Skinless boneless chicken
breast halves
1 cup Frozen orange juice
concentrate; thawed
1 small Onion; cut up
One half teaspoon Crushed red pepper; to 3/4
teaspoon
One half teaspoon Ground allspice
One half teaspoon Curry powder
2 Grapefruit
2 Orange
One half cup Mango chutney; cut up
2 tablespoon Green onion; bias cut or sliced up

Rinse chicken; pat dry. In a food processor bowl or blender container
combine thawed concentrate, onion, red pepper, allspice, curry powder, 1/4
teaspoon salt, and 1/8 teaspoon pepper. Cover and process or blend until
nearly smooth. Place chicken in a plastic bag set in a shallow dish. Add
orange mixture; turn to coat both sides. Close bag. Chill for 2 to 24
hours.

Meanwhile, for salsa, peel and section grapefruit and oranges over a small
bowl to catch juices. Discard seeds; coarsely chop citrus. Add citrus,
chutney, and onion to juices in bowl. Cover and chill up to 2 hours.

Remove chicken from marinade; reserve marinade. Place chicken on the
unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes.
Turn and brush with reserved marinade; discard remaining marinade., Broil 7
to 10 minutes more or until chicken is tender and no pink remains. Serve
chicken with salsa.

Source: Special Advertising Section for Florida Citrus.

NOTES : Flordia ornage jucie concentrate replaces the oil in this poultry
marinade, so only 10 % of calories come from fat in this light and lively
dish.

Recipe by: Meredith Corporation 1998

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 21, 1998