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Spicy Orange Ginger and Lemon Chicken Breast



* Exported from MasterCook *

Spicy Orange Ginger and Lemon Chicken Breast

Recipe By : Jacques Pepin (1996) Cooking with Claudia / rev
Serving Size : 2 Preparation Time :0:25
Categories : Poultry Pepin
Lowfat Eat-Lf Mailing List

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
olive oil spray
7 ounces boned and skinned chicken breast halves
1/8 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cumin powder
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 teaspoons potato starch -- or flour
1 strip lemon peel -- (1x2-inch)
1 strip orange peel -- (1x2-inch)
2 teaspoons minced ginger -- fresh
2 small garlic cloves -- peel and slice
1/2 cup apple juice -- or cider
1/4 cup water -- optional

[10.5% CFF] Per breast with sauce: 163 cals, 1.9 g fat. | Prep 5 mins ~ Simmer
15-18

Remove rind pieces from orange and lemon with a vegetable peeler and rough chop
. Heat a saute or skillet large enough to just hold the meat pieces. Spray. Sea
r to lightly brown the chicken pieces, both sides. Meanwhile combine the sauce
ingredients in a measuring cup. Pour into the hot pan and let the liquid boil a
bit to cook the thickener. Reduce the heat to low, cover tightly and cook gent
ly for 15 minutes. Serve with the cooking juices. Add water or more apple juice
if the sauce loses too much moisture.

Menu * The sauce is spicy, biting and sweet. Taste is similar to some versions
of Pad Thai -- so serve with noodles or angle hair spaghetti or with hot steame
d white rice (either long or medium grain). A dark green vegetable or medley t
hat includes one would also be a good choice. . -- original recipe revised and
tested by patH (To Eat-LF 4/16/97 phannema@wizard.ucr.edu)

Variation (See JP-note): use dark meat; a thigh with attached leg; remove skin.
Sear, add sauce, and simmer until done about 35 to 40 mins total time: [30% cf
f] Each serving: 225 cals, 7.6 g fat.

JP-note Pepin's suggested menu * Salad with low-fat caesar dressing * "Spicy
Ginger and Lemon Chicken" Leg and Thigh * Simple brown rice (no blends) with a
little red pepper * Steamed Broccoli * Fresh pears sprinkled with chopped roa
sted mixed nuts. Use fresh broccoli, one crown per person, peel the stalk, and
slice; cut florets into 1-inch pieces. Cook with the rice but do not combine th
ese side dishes.


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Nutr. Assoc. : 0 0 0 0 0 0 0 4604 0 0 0 0 0 0



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