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Citrus Chicken




Source of Recipe


Paulette Mitchell


List of Ingredients




Citrus Marinade

2 teaspoons grated orange rind
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons dry sherry
1 tablespoon canola oil
1 tablespoon minced shallot
¼ teaspoon pepper

Chicken

4 boneless, skinless chicken breast halves (about 4 ounces each)
Vegetable oil cooking spray



Recipe



Stir together the marinade ingredients in a small bowl.


Pour half of the marinade into the bottom of a shallow glass baking dish. Place the chicken breasts atop; cover with the remaining marinade.


Refrigerate, covered, for at least 30 minutes or for as long as 24 hours, turning the chicken occasionally.


When ready to cook, set the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler. Lightly oil a broiler pan or baking sheet. Place the chicken on the prepared pan, reserving the excess marinade. (Or cook the chicken on an outdoor grill.)

Cook the chicken for 5 minutes; turn and brush with the marinade. Broil the second sides for about 5 minutes, or until the chicken is cooked through at the thickest points; discard the remaining marinade.


Advance Preparation
The chicken can be cooked in advance, refrigerated, and served within a day, chilled or at room temperature.