Chicken Breasts in Island Aromas (Petti di pollo ai profumi dell’isola)

  • Active Time 35m
  • Total Time 1h

4 servings

A marvelous blend of fresh citrus, herbs and spices flavors the chicken. The dish is also quite good when served cold. Make it a meal: Stir extra citrus juice and chopped fresh mint into cooked bulgur to echo the flavors of this dish.

ingredients

  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/4 cup finely chopped scallions (about 4)
  • 2 tablespoons finely chopped shallots (2 shallots)
  • 2 tablespoons chopped fresh mint, divided
  • 1/2 teaspoon fennel seeds, ground in a mortar and pestle or spice mill
  • 1/2 teaspoon ground ginger
  • 2/3 cup orange juice
  • 1/4 cup lemon juice
  • 1/4 cup dry sherry (see Ingredient Note)
  • 1 to 2 teaspoons sugar
  • 4 boneless, skinless chicken breasts (1 pound total), trimmed
  • 2 teaspoons freshly grated orange zest
  • 1 teaspoon freshly grated lemon zest
  • Salt & freshly ground white or black pepper to taste
  • 2 sprigs fresh rosemary
  • 1/2 cup dry white wine

directions

Preheat oven to 350 degrees F.

Heat oil in a small saucepan over medium heat. Add scallions, shallots and 1 tablespoon mint; sauté until softened, 2 to 3 minutes. Stir in fennel seeds and ginger. Add orange juice, lemon juice, sherry and 1 teaspoon sugar; bring to a boil. Simmer until reduced by half, 5 to 10 minutes; set aside.

Place chicken breasts on a cutting board. Along the thinner, long edge of each breast, make a horizontal slit with sharp knife, cutting nearly through to the opposite side. Open each breast so it forms two flaps hinged at the center and sprinkle with orange and lemon zest. Season with salt and pepper. Pat the breasts closed and place between 2 sheets of plastic wrap. Pound with a mallet or pan to flatten slightly.

Place rosemary sprigs in the bottom of a shallow 2-quart baking dish. Set the chicken on top and season with salt and pepper. Pour wine and the sauce over the chicken.

Bake, uncovered, until the chicken is no longer pink inside, 25 to 30 minutes. Transfer the chicken to a serving platter and keep warm. Discard rosemary.

Pour the sauce into a small pan and bring to a boil. Cook until reduced by half, 3 to 5 minutes. Taste and adjust seasonings, adding more sugar, if desired. Spoon over the chicken. Sprinkle with the remaining 1 tablespoon mint and serve.

Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7617

nutrition information per serving

212 calories; 3g total fat; 1g total saturated fat; 66mg cholesterol; 152mg sodium; 10g carbohydrates; 1g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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