1 lb. chicken breast
2 T. cumin
1 c. chicken broth
½ c. fresh squeezed orange juice
1 T. jalapeno, chopped very fine
2 T. Dijon mustard
2 small oranges, peeled and cut into ½ inch
Salt and pepper to taste
¼ c. fresh snipped cilantro
Sprinkle cumin over chicken, coating both sides well. Heat a large non-stick skillet over mediumhigh
heat and mist lightly with olive oil pan spray. Place chicken into skillet. Cook 4 minutes or
until browned, turning once. Remove chicken from skillet and set aside. Increase heat to high.
Add chicken broth to skillet and boil 1 minute to reduce broth slightly. Whisk in orange juice,
jalapeno, mustard, salt and pepper. Return chicken to skillet and reduce heat to low; cover and
simmer 8-10 minutes or until no longer pink, turning chicken once. Add orange segments. Cook
briefly to warm. Place on serving plates and sprinkle with cilantro.
Makes 4 servings
Calories: 166 per serving Fat: 3g.