| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 ca. 1 Liter | orange juice fresh |
| 2 mittel | Chipotle peppers or equivalent canned Chipotles |
| 1 Tasse | onions minced |
| 1 Tasse | Carrots sliced |
| 4 | Cloves (medium) garlic; minced |
| 1 Tasse | Canned tomato puree |
| 1/4 Tasse | Cilantro chopped |
| 1/4 Tasse | Scallions |
| 6 | Skinless chicken breasts |
| 2 mittel | Oranges |
| 1/4 Tasse | Almonds toasted |
|
Chef Michael Shafer, Depot restaurant, Torrance, Ca
In saucepan, simmer o. J., chipotles, onions, carrots, garlic and tom. Puree until reduced to 1/3. Puree mixture in blender on hiph speed with choipped cilantro and scallions.
Paint chicken breasts with sauce. Grill or roast chickn breasts (grill 6-8 min. Per side, roast in oven 10-12 min. At 350 degrees) while contiuing to paint with sauce. Peel and divide oranges into segments. Place chicken on 6 serving plates. Garnish with orange segments and toasted almonds. Makes 6 servings.
Chile-Heads Digest V2 #291
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
|
|
Anmerkungen zum Rezept:
|
