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| Ingredients: |
- 4 skinless
boneless chicken breast halves
- 1/3
cup orange marmalade
- 2 tablespoons
minced peeled fresh ginger
- 2 garlic
clove, minced
- 1 teaspoon
Dijon mustard
- 1 tablespoon
olive oil (preferably extra-virgin)
- 1/2
cup roasted red bell peppers from jar, cut into strips
- 1 tablespoon
liquid reserved
- 5 teaspoons
red wine vinegar
- 8 cups
mixed salad greens
- 4 thin
red onion slices, separated into rings
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Directions: |
Place chicken
on plate. Season with salt and pepper. Mix marmalade, ginger,
garlic and mustard in bowl. Spoon 1/4 cup marmalade mixture
over chicken and turn to coat. Chill chicken and remaining marmalade
mixture separately overnight. Preheat broiler. Arrange chicken
on broiler pan. Broil until chicken is cooked through, about
5 minutes per side. Cool slightly. Spread remaining marmalade
mixture over chicken. Cut chicken crosswise into thin strips.
Whisk oil, reserved liquid from peppers and vinegar in large
bowl. Season with salt and pepper. Add salad greens, pepper
strips and chicken; toss to coat. Top salad with onions.
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