Friday, December 19, 2008

Sour-Orange Grilled Chicken Paillards UNTRIED

from Martha Stewart magazine, date unknown (around 2007)

Serves 6

1 cup sour-orange or orange marmalade
2 Tbls fresh lemon juice
1 Tbls fresh OJ
4 bay leaves
Coarse salt
Freshly ground pepper
12 chicken paillards* (or 6 chicken breast cutlets, halved horizontally and pounded to 1/4" thick)
2 oranges - 1 thinly sliced into rounds and the other cut into wedges

1. Combine marmalade, lemon juice, OJ, bay leaves, 1 tsp salt, and pepper in a bowl to form a glaze.

2. Reserve and set aside 1/3 cup of the glaze for serving.

3. Preheat grill to medium-high.

4. Season chicken with salt and pepper.

5. Place chicken on grill and brush with half the glaze.

6. Grill for 3 minutes, flip chicken, brush with remaining glaze, and grill for about another 3 minutes until done.

7. Place oranges on grill, 1-2 min. per side until softened. Add to platter with chicken and serve with reserved glaze drizzled over the platter.

. . . . . . . . . . . .

*Paillards are chicken breasts that have been flattened to an even thinness with a meat mallet or rolling pin.

No comments: