1/4 cup red bell pepper, chopped
1 seedless orange, peeled and chopped
1 small pear, chopped
2 tbsp. fresh cilantro or parsley, chopped
2 tbsp. orange juice
1/2 cup honey
1 can (11 oz.) chipoltè chili in adobo sauce, divided
Mix first 5 ingredients in a medium bowl and set aside. Finely chop 1 chii. In another bowl mix the honey, chopped chili and 2 1/2 tbsp. of dobo sauce; refrigerate remaining chipotlè chilis and sauce for another use. Set aside 1 tbsp. of honey glaze mixture. Brush half of remaining glaze over 1 side of each chicken breast half. Place in a brioler pan, glazed side up. Broil about 6" from heat for 6 minutes. Flip chicken and brush with other half of glaze. Cook another 6 - 7 minutes,until juices run clear. Drizzle last tbsp. glaze over chicken. Serve chicken over steamed rice and top with relish.
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