INGREDIENTS
4 chicken breast halves, skinned and boned
6 tablespoons frozen Florida grapefruit juice concentrate, thawed (divided usage)
1 chipotle pepper, snipped into small pieces
2 cloves garlic, minced
1 tablespoon vegetable oil
Salt and freshly ground pepper, as desired
2 tablespoons honey
Crisp salad greens
¼ cup chopped pecans
Optional garnish: fresh Florida grapefruit segments
PREPARATION
Rinse chicken with cool water; pat dry. Place in a plastic utility bag or shallow dish. Mix together ¼ cup of the grapefruit juice concentrate, snipped chipotle pepper and garlic; spoon over chicken and let marinate for at least 30 minutes, turning occasionally.
Spoon oil into a large heavy skillet placed over medium heat; remove chicken from marinade (reserve marinade). Sprinkle chicken with salt and pepper as desired, then cook in skillet until tender and browned, about 5 minutes on each side. When done, add reserved marinade and cook until liquid is absorbed, turning chicken frequently. Remove chicken from skillet to a cutting board. Mix honey and remaining 2 tablespoons grapefruit juice concentrate; add to skillet, stirring until hot and bubbly. Cut chicken crosswise against the grain into medallions. Place on serving dish lined with crisp salad greens. Spoon sauce over chicken; sprinkle with pecans. If desired, garnish with fresh grapefruit segments. Serve while hot.
Yield: 4 servings
The spicy, sweet and sour glaze really livens up plain chicken, making an exciting dish full of flavor.