Basil Orange Chicken

By Caryl

Ingredients

• 1 large navel orange
• 2 lemons
• .5 cup(s) packed fresh basil leaves, chopped
• 2 tablespoon(s) olive oil
• Salt
• Pepper
• 4 (1 1/2 pounds) skinless, boneless chicken-breast halves
• .5 teaspoon(s) sugar
• 1 cup(s) whole wheat couscous
• 1 package(s) (8-ounce) stringless sugar snap peas
• Grilled orange and lemon slices for garnish

Details

Servings 4
Adapted from goodhousekeeping.com

Preparation

Step 1

•From orange, grate 1 1/2 teaspoons peel and squeeze 4 tablespoons juice. From lemons, grate 1 1/2 teaspoons peel and squeeze 1/3 cup juice.
•In medium bowl, combine 1 teaspoon of each peel and 1 tablespoon orange juice with half of basil, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
•With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. Add chicken to citrus mixture, turning to coat; set aside.
•In small pitcher or bowl, combine sugar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining citrus peels, citrus juices, basil, and oil; set aside. (Can be made to this point up to 8 hours ahead. Cover chicken and citrus sauce and refrigerate.)
•Preheat large ridged grill pan or prepare outdoor grill for direct grilling on medium-high.
•Meanwhile, prepare couscous as label directs. In 4 quart saucepan filled with 1/2 inch water, place a vegetable steamer. Heat to boiling on high.
•Add chicken to hot grill pan or place on hot grill grate; cook 4 minutes. Turn chicken over and cook 3 to 4 minutes longer or until no longer pink in center.
•While chicken is cooking on second side, add snap peas to steamer; cook 2 to 3 minutes or until tender-crisp. Fluff couscous and spoon onto large platter; top with chicken and snap peas. Drizzle sauce over all. Garnish with citrus slices.


Calories-400 Total Fat 9g Saturated Fat 1g Cholesterol 99mg Sodium 365mg Total Carbohydrate 33g Dietary Fiber 6g Sugars -- Protein 46g Calcium --