Cilantro Citrus Chicken

I was going through old issues of Cooking Light magazine and found a recipe for Cilantro Citrus Chicken that I had marked as something I wanted to make.

We really loved this recipe. My kids even gobbled it up--and if that's not a testimonial, I don't know what is.

You can find the original recipe here. I halved the recipe and used boneless skinless chicken breasts along with a few minor changes. Also, we don't have a grill. I used my cast-iron skillet. They tasted great, but I really want to try this recipe again using a grill.



Cilantro Citrus Chicken
Adapted from Cooking Light, September 2006

1/2 cup chopped onion
1/3 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
juice of 1 orange
juice of 1 lime
1 tablespoon canola oil
2 garlic cloves
6 boneless, skinless chicken breasts
1 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Cooking spray

To serve: fresh lime wedges

Preparation--
Combine first 7 ingredients in a food processor; process until smooth. Place the chicken breasts and the herb mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bags occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Let chicken stand 15 minutes. Sprinkle chicken evenly with salt, cumin, and pepper. Place chicken, breast side down, on a grill rack coated with cooking spray. Grill 12 minutes on each side or until a thermometer registers 165°, turning once.

**I heated my cast-iron skillet, added about 1 Tbsp. of canola oil and heated the oil until it was smoking. I cooked each side of the chicken breasts for about 4 minutes each. We squeezed fresh lime juice over the top before we ate them.**

Nutritional Information

CALORIES 227(26% from fat); FAT 6.6g (sat 1.5g,mono 3.1g,poly 1.2g); PROTEIN 37.3g; CHOLESTEROL 102mg; CALCIUM 27mg; SODIUM 484mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 2.4g

David Bonom , Cooking Light, SEPTEMBER 2006