Chicken with orange-sherry marinade
Makes 4 servings
The fruity flavor in this recipe is a welcome treat during the hot summer months. Accompany the warm chicken with Kiwi-Lime Salsa or serve the chicken chilled on a bed of salad spinach.
For the marinade
2 teaspoons grated orange rind
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 tablespoon canola oil
1 tablespoon minced shallot
¼ teaspoon pepper
For the chicken
4 boneless, skinless chicken breast halves (about 4 ounces each)
Vegetable oil cooking spray
Stir together the marinade ingredients in a small bowl.
Pour half of the marinade into the bottom of a shallow glass baking dish. Place the chicken breasts atop; cover with the remaining marinade.
Refrigerate, covered, for at least 30 minutes or for as long as 24 hours, turning the chicken occasionally.
When ready to cook, set the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler. Lightly oil a broiler pan or baking sheet. Place the chicken on the prepared pan, reserving the excess marinade. (Or cook the chicken on an outdoor grill.)
Cook the chicken for 5 minutes; turn and brush with the marinade. Broil the second sides for about 5 minutes, or until the chicken is cooked through at the thickest points; discard the remaining marinade.
Advance Preparation The chicken can be cooked in advance, refrigerated, and served within a day, chilled or at room temperature.