I have way too many cooking magazines. I am trying to cut down and eliminate the excess. SO, I am FINALLY trying all the recipes I wanted to in each magazine and keeping the good ones and tossing the magazine when i'm done.
Magazine #1 - Cooking Light April 2006
Recipe: Chipotle Orange Chicken Cutlets
4 skinless boneless chicken breasts. Pound them flat in between 2 pieces of saran wrap.
Mix in a plate:
1/3 cup flour
2 tsp. cumin
Pour in a bowl:
1/4 C orange juice concentrate.
Coat the bottom of a hot skillet with veggie oil. salt the chicken and then dip in the bowl of OJ, and dredge in the flour mixture, and throw in the pan until nice and brown. Since brown food tastes good.
After the chicken is cooked, take out of the pan and add to the pan 3/4 C OJ concentrate, 1/2 C water, and 2 chipotle chilies in adobo, diced. Boil and let simmer for a couple of minutes. (You can add some more water to thin it out if you want.)
Add the chicken back to the pan to warm through. Serve over brown rice mixed with 1/3 C. chopped cilantro.
Dave would not stop talking about the sauce. He mentioned it like 12 times or something. And insisted that it was the best thing in the house to take for lunch tomorrow. (over my red beans and rice, even!)
This one is a KEEPER.
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