MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sazon Chicken Breasts
Categories: Poultry, Spices, Citrus, Vegetables
Yield: 5 servings
4 cl Garlic; minced
1/4 c Fresh orange juice
2 tb Olive oil
2 tb Homemade or store-bought
- basic sazon seasoning
1/2 ts (ea) kosher salt & black
- pepper
4 md Boneed, skinned chicken
- breast halves; trimmed of
- excess fat
In a small food processor, combine the garlic, orange
juice, olive oil, saz├│n, salt and pepper; pulse until it
forms a creamy marinade. (Alternately, you can finely
mince the garlic, then combine it with the rest of the
ingredients in a small bowl, stirring with a fork.)
Pat the chicken breasts dry, then transfer them to a
large resealable plastic bag. Pour the marinade on top,
close, shake, then gently massage the seasoning into the
meat. Let sit on the counter for at least 10 minutes.
(Chicken can also be marinated overnight then set out to
come to room temperature before cooking.)
Heat a large nonstick wok or deep skillet over
medium-high. Add marinated chicken breasts, one by one,
and pour over about half the marinade. Cook for 7 to 10
minutes, flipping frequently with tongs and being
careful not to let them get too dark too fast. Reduce
heat to low and cook for another 10 to 20 minutes,
depending on the thickness of the breast, flipping often
to ensure meat is cooked through. Thinner chicken
breasts will take less time to cook, so monitor the
color and texture of your meat as it cooks. Check
doneness by pressing the center with your tongs. If the
center is still squishy, continue to cook until meat has
a bit of resistance (though not rock hard), and
registers 165 degrees on a meat thermometer.
Let rest in the pan off-heat for a few minutes. Serve,
pouring over any remaining pan juices if desired.
By: Von Diaz
Yield: 4 to 6 servings
RECIPE FROM:
https://cooking.nytimes.com
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