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Enjoy this recipe from Ready, Set, Eat!.
Submitted by: Marian Buckley
from Fontana, CA
6 boneless, skinless, chicken breasts
1/2 t. salt
1/8 t. pepper
1 c. orange juice
3 T. butter
1 T. cornstarch
Orange Salsa:
2 oranges, sectioned and chopped
2 T. green onion, sliced
2 T. fresh parsley, chopped
1 T. sugar
Sprinkle chicken breasts with salt and pepper; set aside. Stir together orange juice, butter and cornstarch in a small saucepan over medium heat until smooth. Cook, stirring constantly, until mixture thickens and comes to a full boil, 5 to 7 minutes. Heat a gas grill on medium. Place chicken on grill; brush with glaze. Grill for 12 to 15 minutes, until chicken juices run clear, turning once and brushing with glaze. To make Orange Salsa: Stir together all salsa ingredients in a small bowl. Cover and chill until serving time. Serve Chicken with Orange Salsa. Makes 6 servings.
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Sprinkle chicken breasts with salt and pepper; set aside. Stir together orange juice, butter and cornstarch in a small saucepan over medium heat until smooth. Cook, stirring constantly, until mixture thickens and comes to a full boil, 5 to 7 minutes. Heat a gas grill on medium. Place chicken on grill; brush with glaze. Grill for 12 to 15 minutes, until chicken juices run clear, turning once and brushing with glaze. To make Orange Salsa: Stir together all salsa ingredients in a small bowl. Cover and chill until serving time. Serve Chicken with Orange Salsa. Makes 6 servings.
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