CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
- In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
FLORIDA KEYS-STYLE CITRUS CHICKEN
My family loves citrus with chicken and this recipe not only uses the juice and zest of oranges, but lemons and limes as well. Chicken breast halves are browned in olive oil and butter, simmered in a citrus juice flavored with honey, fresh thyme, garlic, and ground ginger, and then topped with orange segments and chopped chives. The taste and aroma of this Florida Keys inspired citrus chicken dish will explode in mouth-watering delight. This flavorful citrus sauce works equally well with fish or pork.
Provided by Feast Your Eyes
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Thoroughly wash the chicken; pat dry with paper towels. Set aside.
- Whisk together the citrus juice (marinade) ingredients in a small mixing bowl. Pour a 1/4 cup of this mixture into a large resealable plastic bag, and reserve the remaining. Add the chicken to the bag, seal and refrigerate 4 to 24 hours. Turn occasionally.
- Meanwhile, peel the orange; cut in half lengthwise then cut crosswise into slices. Set the segments aside.
- To a hot heavy-bottom skillet, add the olive oil followed by the butter. (NOTE: The butter should foam, but not turn brown.) Add diced onions to the skillet to sweat. When softened, add the chicken. (NOTE: Discard the citrus juice in the resealable bag.) Cook over medium heat for 4 to 5 minutes on each side, or until the chicken is tender and no longer pink.
- Deglaze the skillet with wine. Pour the reserved citrus juice mixture over the chicken, and top with the orange slices. Cover and simmer for 2 to 3 minutes, or until heated through.
- To serve, divide the chicken into 4 servings; spoon drippings from the skillet over the chicken and top with the chopped chives. If desired, served with cooked rice and garnish with lemon and lime wedges.
Nutrition Facts : Calories 247.4, Fat 11.7, SaturatedFat 3.3, Cholesterol 50.2, Sodium 167.1, Carbohydrate 20.8, Fiber 1.7, Sugar 15.6, Protein 16.2
FLORIDA-STYLE CITRUS CHICKEN
This is great to celebrate the coming of warm weather. This dish combines Florida citrus with Caribbean pepper. Serve on a bed of hot rice. This is a quick dish--from start to finish, it takes about 20 minutes.
Provided by southern chef in lo
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet cook chicken and garlic in hot butter over medium heat for 8 to 10 minutes or until chicken is no longer pink. Turn chicken once and stir garlic occasionally.
- Meanwhile in small bowl, combine lime peel, lime juice, ginger, and crushed red pepper; set aside.
- Peel orange reserving juice. Cut orange in half lengthwise then cut across in slices. Add any juice to the lime juice mixture. Add the mix to the skillet. Place orange slices on top of the chicken; cover and cook for 1 to 2 minutes or until heated through.
- To serve, spoon any reserved dripping over the chicken. Serve with hot cooked rice and garnish with lime wedges.
GRILLED CITRUS CHICKEN WITH GRILLED TROPICAL FRUIT
Steps:
- Place the chicken pieces in a baking dish. In a blender, combine the citrus juices, rum, garlic, sugar, chipotles, red peppers, onion, vinegar and olive oil. Pulse gently. Pour marinade over the chicken pieces, cover and refrigerate for 2 hours or overnight. Turn the chicken once. Remove the chicken from the refrigerator 30 minutes before cooking.
- Preheat the grill.
- Place the mango pieces, banana slices and pineapple on a sheet of foil and brush with lime juice. Set aside.
- When the grill is ready, brush with vegetable oil. Season the chicken with salt and pepper. Place the chicken pieces, cavity sides down, on the grill and cook for 10 minutes. Turn and baste with the marinade and continue cooking for another 10 minutes. Baste and turn chicken every 5 minutes for an additional 15 to 20 minutes, or until chicken is tender.
- Lightly brush the fruits with melted butter. Set the foil on the grill during the last 10 minutes of cooking time. Perforate the foil to allow the heat to reach the fruit, then fold the foil into a packet and cook until the fruit is slightly limp and lightly charred.
- Place the chicken on a platter and arrange the fruit along the edges.
FLORIDA CHICKEN WELLINGTON
This recipe was created to replicate a dish I tried while traveling to Key West, FL. It was the best chicken dish I have had in a while! It is quick and easy too.
Provided by casualcook
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 34m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Heat olive oil in a skillet over medium heat. Season chicken breasts with Creole seasoning, salt, and pepper; cook until evenly browned, about 2 minutes per side. Transfer to a plate to cool.
- Cut each puff pastry sheet in half. Place 1 sliced chicken breast on each half; top with 1/4 of the bacon and 1 Brie cheese slice. Fold top and bottom of pastry over chicken. Press pastry seams together with your fingers to seal; place seam-side down on prepared baking sheet.
- Cook in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 919 calories, Carbohydrate 55.4 g, Cholesterol 92.9 mg, Fat 59.9 g, Fiber 2.1 g, Protein 38.4 g, SaturatedFat 17.8 g, Sodium 1353.2 mg, Sugar 1 g
CITRUS CHICKEN AND RICE
Bold-flavored ingredients are tempered by the taste of oranges, creating a mouthwatering dish that's guaranteed to impress.-Barbara Easton, N-Vancouver, British Columbia
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place oranges and green pepper in a 5-qt. slow cooker coated with cooking spray. Top with chicken. Combine the next seven ingredients; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve with rice.
Nutrition Facts : Calories 342 calories, Fat 9g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 1016mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 38g protein.
STICKY CITRUS CHICKEN
Spoon this vibrant and tangy lemon, orange and honey sauce over pan-fried chicken for a no-fuss, flavour-packed dinner for two
Provided by Jemma Morphet
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Place the chicken breasts between 2 pieces of baking parchment and lightly bash with a rolling pin to flatten. Dip each one in the flour to coat on both sides. Heat half the oil in a non-stick pan and fry the chicken for 2 mins each side until golden. Remove and set aside.
- Add the remaining oil to the pan and tip in the shallot and carrot. Cook for 5 mins or until soft. Add the chicken stock, citrus juice and zests, soy sauce and honey. Continue to bubble down for 10 mins until thickened.
- Return the chicken to the pan and turn down the heat. Simmer for 15-20 mins until the chicken is cooked through and the sauce is thick and glossy. If it gets too thick, add a splash of water. Season the chicken and serve with the sauce spooned over. Serve with greens and rice.
Nutrition Facts : Calories 386 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.9 milligram of sodium
CITRUS CHICKEN STIR-FRY
Citrus brightens up the dinner table in this stress-free chicken dish from Janice Mitchell in Aurora, Colorado. With plenty of sauce, the healthy stir-fry tastes great over rice.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and orange juice until smooth; set aside. Combine the salt, ginger and pepper; sprinkle over chicken. Set aside., In a large nonstick skillet or wok, stir-fry carrots and onion in 1 teaspoon oil until crisp-tender. Remove and keep warm. , In the same pan, stir-fry chicken in remaining oil until no longer pink. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved. , Return carrot mixture to the pan. Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
Nutrition Facts : Calories 229 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 562mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CITRUS CHICKEN STIR FRY
Chicken stir fry has a light orange flavor. Quick, easy, and so good.
Provided by cookied
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil.
- Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
- Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
- Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
- Remove sauce from heat. Stir in lemon juice and set aside.
- Heat peanut oil in a large skillet over medium-high heat.
- Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
- Remove chicken from skillet and set aside, leaving oil in the pan.
- Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
- Remove ginger root piece from sauce and discard.
- Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
- Serve over whole-wheat noodles.
Nutrition Facts : Calories 848.8 calories, Carbohydrate 112.5 g, Cholesterol 129.4 mg, Fat 17.5 g, Fiber 15.7 g, Protein 67.6 g, SaturatedFat 3.6 g, Sodium 1838.1 mg, Sugar 29.1 g
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