Yes, another chicken recipe. Only this one DH cooked for us for dinner tonight. It was so delicious. He used boneless thighs.
Grilled Chicken Breasts with Mandarin Orange Sauce
4 boneless skinless chicken breast halves
2 TB. butter, melted
1/8 tsp. cinnamon
Sauce:
4 tsp. cornstarch
1 TB. brown sugar
1/8 tsp. ginger
1/8 tsp. cinnamon
1 tsp. grated orange peel
1 cup orange juice
1 TB. lemon juice
1 (11 oz.) can Mandarin orange segments, drained
1. Heat grill. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from center, lightly pound chicken with flat side of mallet or rolling pin until about 1/4" thick; remove wrap. Repeat with remaining chicken. In small bowl, combine butter and 1/8 tsp. cinnamon; set aside.
2. In small saucepan, combine cornstarch, brown sugar, ginger, 1/8 tsp. cinnamon and orange peel. Stir in orange and lemon juices. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in orange segments. Cover; keep warm.
3. When ready to barbecue, place chicken on gas grill over medium heat or on charcoal grill about 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with butter mixture. Serve with orange sauce. 4 Servings.
BROILER DIRECTIONS: Prepare chicken as directed. Place chicken on broiler pan; broil 4 to 6" from heat for 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with butter mixture. Serve with orange sauce.
Source: Pillsbury - July 1993
Grilled Chicken Breasts with Mandarin Orange Sauce
4 boneless skinless chicken breast halves
2 TB. butter, melted
1/8 tsp. cinnamon
Sauce:
4 tsp. cornstarch
1 TB. brown sugar
1/8 tsp. ginger
1/8 tsp. cinnamon
1 tsp. grated orange peel
1 cup orange juice
1 TB. lemon juice
1 (11 oz.) can Mandarin orange segments, drained
1. Heat grill. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from center, lightly pound chicken with flat side of mallet or rolling pin until about 1/4" thick; remove wrap. Repeat with remaining chicken. In small bowl, combine butter and 1/8 tsp. cinnamon; set aside.
2. In small saucepan, combine cornstarch, brown sugar, ginger, 1/8 tsp. cinnamon and orange peel. Stir in orange and lemon juices. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in orange segments. Cover; keep warm.
3. When ready to barbecue, place chicken on gas grill over medium heat or on charcoal grill about 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with butter mixture. Serve with orange sauce. 4 Servings.
BROILER DIRECTIONS: Prepare chicken as directed. Place chicken on broiler pan; broil 4 to 6" from heat for 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with butter mixture. Serve with orange sauce.
Source: Pillsbury - July 1993