Orange Chicken With Sesame and Ginger
 
1 cup  fresh orange juice
1/2 cup  fresh lemon juice
1/3 cup  mango chutney
1/4 cup  chopped peeled fresh ginger
3 Tbsp  seasoned rice vinegar (also known as sushi vinegar, found in
  the asian section of supermarkets)
3 Tbsp  grated orange peel
1 Tbsp  oriental sesame oil
1/2 tsp  dried crushed red pepper (hot! careful)
1/4 cup  sesame or benne seed
10   boneless chicken breast halves with skin
6 Tbsp  (1/4 stick) butter
 
combine first 8 ingredients in medium bowl. whisk until blended. pour mixture 
into 13x9x2-inch glass baking dish. 
preheat oven to 400 degrees f. 
place sesame seeds in small bowl. sprinkle chicken with salt and pepper. 
place skin side down on seeds, coating the skin. melt 3 tablespoons of butter 
in a large nonstick skillet over high heat. add 5 breasts to skillet, skin 
side down and cook until golden, about 3 minutes. turn chicken over; cook 2 
minutes longer. place chicken skin side up, in marinade in baking dish. wash 
skillet. 
repeat with 3 tablespoons of butter and 5 chicken breasts. 
cover sauteed chicken with foil; bake until cooked through about 20 minutes. 
remove foil; let chicken cool 1 hour in marinade. cover. chill overnight. let 
stand 1 hour at room temperature before serving. 
serves 10 
 
-- 
(ID: 13820) Mirror: rec.food.recipes: Fri, Mar 21, 2003


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