Honey Breast Of Chicken With Orange And Tomatillo-Habanero Salsa
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
48
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Basil Leaves (chopped fresh)1 tsp
Olive Oil1 tsp
Honey1 tsp
Dijon Mustard1 clove
Garlic (minced)2 tbsps
Cilantro Leaves (chopped fresh)1
SaltDirections:
1
Preheat the oven to 350 degrees F
2
Wash the chicken breasts
3
Keep the skin on until after the chicken is cooked, as it keeps the breasts moist
4
Place an oven proof saute pan over a medium high burner
5
Season the chicken breasts with the herbs, salt, and pepper
6
Sprinkle the flour on a plate or tin and dredge the breasts in flour
7
Set aside until the pan is hot
8
Add the olive oil to a hot saute pan and place the breasts skin side down to sear in the juices
9
Cook 3 to 4 minutes or until the skin side is a little golden
10
Turn the breasts over and place in the preheated oven to finish the cooking, about 12 to 15 minutes
11
You may need to periodically turn the breast over to ensure even color
12
This is the time to make the Tomatillo Salsa
13
Set it aside so you can serve it at room temperature
14
Cover and refrigerate the unused portion
15
Test the chicken with a knife to see if it is completely cooked through
16
If the juice that flow from the meat near the bone is perfectly clear the chicken is ready
17
If not, put it back in the oven until the juices are clear
18
When the breasts are ready, remove from the hot saute pan
19
Place the pan over a burner on medium heat
20
Add the orange juice and honey and cook, simmering and stirring 2 minutes, to thicken
21
Stir in the mustard and the thyme and remove the pan from the heat and set aside
22
Remove the skin from the breasts, if you're watching the tummy or ticker
23
Place 2 ounces of the Tomatillo sauce in the center of the 4 warmed plates
24
Arrange the breasts on top of the sauce in each plate
25
Drizzle the hot orange mustard sauce equally over the breasts and garnish with the herb sprigs
26
Serve with Saffron rice and fresh steamed corn
27
Place all of the ingredients in a food processor and pulse until chunky
28
Season to taste and set aside until ready to use