© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Sandy U
Mojo is a garlicky citrus vinaigrette that's a staple of Cuban cooking. While it's the perfect complement to these chicken breasts, it also adds a lively zip to shrimp or pork chops.
2 boneless skinless chicken breast halves
¼ teaspoon plus ⅛ teaspoon salt, divided
¼ teaspoon plus ⅛ teaspoon freshly ground pepper, divided
1 teaspoon cumin seeds
2 tablespoons olive oil
4 large garlic cloves, minced
¼ cup fresh orange juice
2 teaspoons lemon juice
2 thin orange slices
2 thin lemon slices
2 tablespoons chopped fresh parsley, divided
Sprinkle both sides of chicken breasts with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Press cumin seeds into both sides of chicken. Heat oil in large skillet over medium heat until hot. Add chicken; cook 7 to 9 minutes or until golden brown and no longer pink in center, turning once. Place on plate; cover loosely with foil. Add garlic to skillet; cook and stir 30 to 60 seconds or until fragrant. Add orange juice, lemon juice, orange slices, lemon slices an 1 tablespoon of the parsley. Bring to a simmer, stirring to scrape up any browne bits from bottom of skillet. Stir in remaining ⅛ teaspoon salt and ⅛ teaspoo pepper. Serve chicken with sauce; spoon lemon slices and orange slices over chicken, if desired. Sprinkle with remaining 1 tablespoon parsley.