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

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  1 Hour
  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.
RECIPE 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 teaspoons   freshly grated orange zest
2/3 cup  orange juice
1 teaspoon  freshly grated lemon zest
1/4 cup  lemon juice
1/4 cup  dry sherry (see Note)
1-2 teaspoons   sugar
4   boneless, skinless chicken breasts (1 pound total), trimmed
salt & freshly ground white or black pepper to taste
2 sprigs   fresh rosemary
1/2 cup  dry white wine

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.
DIRECTIONS
Preheat oven to 350°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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 212
Fat. Total: 3g
Protein: 27g
Carbohydrates, Total: 10g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 66mg
Sodium: 152mg
% Cal. from Fat: 13%
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