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Ingredientes
- 1 c. fresh orange juice
- 1/2 c. fresh lemon juice
- 1/3 c. mango chutney
- 1/4 c. minced peeled fresh ginger
- 3 Tbsp. seasoned rice vinegar (also known as sushi vinegar, found in the Asian section of supermarkets)
- 3 Tbsp. grated orange peel
- 1 Tbsp. oriental sesame oil
- 1/2 tsp dry crushed red pepper (Warm! Careful)
- 1/4 c. sesame or possibly Benne seed
- 10 x boneless chicken breast halves with skin
- 6 Tbsp. (1/4 stick) butter
Direcciones
- Combine first 8 ingredients in medium bowl. Whisk till blended. Pour mix into 13x9x2-inch glass baking dish.
- Preheat oven to 400 degrees F.Place sesame seeds in small bowl. Sprinkle chicken with salt and pepper.
- Place skin side down on seeds, coating the skin. Heat 3 Tbsp. of butter in a large nonstick skillet over high heat. Add in 5 breasts to skillet, skin side down and cook till golden brown, about 3 min. Turn chicken over; cook 2 min longer. Place chicken skin side up, in marinade in baking dish. Wash skillet.
- Repeat with 3 Tbsp. of butter and 5 chicken breasts.
- Cover sauteed chicken with foil; bake till cooked through about 20 min.
- Remove foil; let chicken cold 1 hour in marinade. Cover. Refrigerateovernight. Let stand 1 hour at room temperature before serving.
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 10 servings | |
| Calories 354 | |
| Calories from Fat 209 | 59% |
| Total Fat 23.51g | 29% |
| Saturated Fat 8.62g | 34% |
| Trans Fat 0.17g | |
| Cholesterol 107mg | 36% |
| Sodium 140mg | 6% |
| Potassium 403mg | 12% |
| Total Carbs 4.81g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.54g | 2% |
| Protein 30.15g | 48% |
