0 recipes from contoocook and beyond


Make this impressive dish the centerpiece of your buffet table.
2/3 cup plus l/4 cup fresh orange juice
l/4 cup honey
4 large garlic cloves, minced
l tbsps. minced fresh thyme or l tsp. dried
2 tsps. grated orange peel
8 boneless chicken breast halves with skin
3 oranges, peeled and white pith removed
6 tbsps. olive oil
l/4 cup white wine vinegar
l large shallot, minced
l lb. mixed greens
l orange or yellow bell pepper, seeded, thinly sliced
Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in l3x9x2 glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally. Prepare barbecue (med-high heat) or preheat broiler. Remove chicken from marinade; reserve marinade. Season chicken with s&p. Grill chicken until cooked through, about 4 mins. per side. Transfer to plate. Boil reserved marinade in heavy small saucepan until reduced to l/4 cup, about l0 mins. Cut oranges between membranes to release segments. (Chicken, reduced marinade and orange segments can be prepared 2 hrs. ahead. Cover separaely and store at room temp. Rewarm marinade before using.) Whisk oil, vinegar, shallot and remaining l/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with s&p. Combine greens, bell pepper and orange segments in very large bowl. Toss with dressing. Arrange greens in center of large platter.Cut chicken diagonally into l/2″ thick slices. Overlap chicken slices around outside edge of platter. Drizzle chicken with marinade. Garnish with thyme sprigs, if desired. Serves l0 Bon Appetit June l995

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter