Ingredients
Salsa
2/3 glass squeezed orange
½ glass cleaved dried apricots
2 tablespoons apricot jam
1 tablespoon olive or vegetable oil
¾ glass slashed red chile pepper
2 tablespoons cleaved crisp cilantro
2 tablespoons cut green onions
1 teaspoon ground orange strip
Salad
4 boneless skinless chicken bosoms (around 1/4 lb)
1 tablespoon olive or vegetable oil
½ teaspoon garlic salt
6 mugs nibble estimate pieces blended plate of mixed greens
Directions
1 Reserve 2 tablespoons of the squeezed orange; put aside. In a 1-quart pan, heat apricots and staying squeezed orange to bubbling; diminish heat. Stew revealed 3 to 5 minutes or until a large portion of the squeezed orange is consumed. Cool 15 minutes. In a little bowl, blend held 2 tablespoons squeezed orange, the jelly, and oil. Mix in the apricot blend and remaining salsa fixings.
2 Heat gas or charcoal flame broil. Brush chicken with oil; sprinkle with garlic salt. Spot chicken on the flame broil. Spread flame broil; cook over medium warmth 15 to 20 minutes, turning once, until juice of chicken is clear when the focus of thickest part is cut (170°F). Cut chicken into 1/2-inch cuts.
3 Divide serving of mixed greens among 4 plates. Top with chicken and salsa.
0 Comments