Spicy Orange Ginger& Lemon Chicken Breast Recipe

Spicy Orange Ginger & Lemon Chicken Breast
 
 Recipe By     : Jacques Pepin (1996) Cooking with Claudia / rev
 Serving Size  : 2    Preparation Time :0:25
 Categories    : Poultry                          Pepin
                 Lowfat                           Eat-Lf Mailing List
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         olive oil spray
    7      ounces        boned and skinned chicken breast halves -- trimmed
 of fat
                         (about 3.5oz per serving)
                         **For the SAUCE:
      1/8  teaspoon      salt
      1/4  teaspoon      chili powder
      1/4  teaspoon      cumin powder
      1/4  teaspoon      dried thyme
      1/4  teaspoon      cayenne pepper
    2      teaspoons     potato starch -- or flour
    1      strip         lemon peel -- (1x2-inch)
    1      strip         orange peel -- (1x2-inch)
    2      teaspoons     minced ginger -- fresh
    2      small         garlic cloves -- peel and slice
      1/2  cup           apple juice -- or cider
 
 [10.5% CFF]  Per breast with sauce: 163 cals, 1.9 g fat. | Prep 5 mins ~
 Simmer 15-18
 
 Remove rind pieces from orange and lemon with a vegetable peeler and rough
 chop. Heat a saute or skillet large enough to just hold the meat pieces.
 Spray. Sear to lightly brown the chicken pieces, both sides. 
 
 Meanwhile combine all the sauce ingredients in a measuring cup (or bowl
 with spout). Pour into the hot pan and let the liquid boil a bit to cook
 the thickener. Reduce the heat to low, cover tightly and cook gently for 15
 minutes. Serve with the cooking juices. 
 
 Add WATER (1/4 to 1/2 cup) or more apple juice to moisten the sauce.
 
 Menu * The sauce is spicy, biting and sweet. Taste is similar to some
 versions of Pad Thai -- so serve with noodles or angle hair spaghetti or
 with hot steamed white rice (either long or medium grain).  A dark green
 vegetable or medley that includes one would also be a good choice. . --
 original recipe revised and tested by patH (To Eat-LF 4/16/97
 phannema-at-wizard.ucr.edu)
 
 Variation (See JP-note): use dark meat; a thigh with attached leg; remove
 skin. Sear, add sauce, and simmer until done about 35 to 40 mins total
 time: [30% cff] Each serving: 225 cals, 7.6 g fat.
 
 JP-note Pepin's suggested menu *  Salad with low-fat caesar dressing *
 "Spicy Ginger and Lemon Chicken" Leg and Thigh *  Simple brown rice (no
 blends) with a little red pepper * Steamed Broccoli  * Fresh pears
 sprinkled with chopped roasted mixed nuts. Use fresh broccoli, one crown
 per person, peel the stalk, and slice; cut flowerts into 1-inch pieces.
 Cook with the rice but do not combine these side dishes.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4604 0 0 0 0 0