Grilled Chicken with Creamy Herb Sauce
INGREDIENTS:
5 Whole chicken breasts,
Skinned and boned
Juice from 3 oranges
1/4 c Olive oil
2 tb Ground cumin
1/2 ts Salt
Chipotle Chantilly Sauce
5 Whole chicken breasts,
Skinned and boned
Juice from 3 oranges
1/4 c Olive oil
2 tb Ground cumin
1/2 ts Salt
Chipotle Chantilly Sauce
CHIPOTLE CHANTILLY SAUCE 4 Egg yolks 2 tb Water Juice of 1/2 lemon 1 Dash salt 1 c Melted butter or margarine 1 Chipotle chile, stemmed, Seeded, finely minced 1/2 c Whipping cream, whipped to Soft peaks
Arrange chicken peices in large shallow glass baking dish. Combine orange juice, olive oil, cumin and salt, blending well. Pour orange juice mixture over chicken breasts, turning to coat well. Cover and marinate 4 to 6 hours or overnight. Grill chicken breasts over mesquite coals or broil in oven 15 to 20 minutes or until cooked, turning once. To serve, split breasts in halves and serve topped with Chipotle Chantilly Sauce. Serve remaining sauce on side, if desired.
Chipotle Chantilly Sauce: Whip yolks, water, lemon juice and salt in top of double boiler over very hot water. Slowly add butter in steady stream while continuing to whip yolk mixture. Whip in chile, then fold in whipped cream. Serve warm. Makes about 2 1/2 cups.
Arrange chicken peices in large shallow glass baking dish. Combine orange juice, olive oil, cumin and salt, blending well. Pour orange juice mixture over chicken breasts, turning to coat well. Cover and marinate 4 to 6 hours or overnight. Grill chicken breasts over mesquite coals or broil in oven 15 to 20 minutes or until cooked, turning once. To serve, split breasts in halves and serve topped with Chipotle Chantilly Sauce. Serve remaining sauce on side, if desired.
Chipotle Chantilly Sauce: Whip yolks, water, lemon juice and salt in top of double boiler over very hot water. Slowly add butter in steady stream while continuing to whip yolk mixture. Whip in chile, then fold in whipped cream. Serve warm. Makes about 2 1/2 cups.