Orange
basil chicken with pear salsa
Ingredients
One
chicken breast, about 3 pounds, 1.4 kg
one
orange, thinly sliced
12
fresh basil leaves
1
cup, 240 ml, fat-free chicken broth
one
orange, sectioned and diced
one
pear, diced
one
shallot, thinly sliced
1
teaspoon olive oil
1
tablespoon cider vinegar
dash
of ground red pepper
1
teaspoon dry sherry
Directions
Lift
the chicken skin and slide the orange slices and 10 basil leaves
under it. Coat a large nonstick skillet with cooking spray and heat
over high heat. Add the chicken and cook until nicely browned,
turning occasionally, 10 to 12 minutes. Place in the crockery pot.
Pour one half cup of the broth into the same skillet and cook,
stirring and scraping, for two minutes to deglaze the skillet. Pour
into the crockery pot and add the remaining half cup broth. Cover
and cook on low until the chicken is cooked throughout, its juices
run clear, and a meat thermometer registers 170°F, seven to nine
hours.
Meanwhile,
mince the remaining two basil leaves. In a small bowl, combine the
diced orange, pear, shallot, oil, vinegar, red pepper, sherry, and
minced basil. Cover and refrigerate until ready to serve.
Divide
the chicken into thirds; freeze two thirds for later use. Slice the
remaining chicken, discarding the skin, oranges, and basil. Serve
immediately with the orange-pear mixture.
Serves
four
No comments:
Post a Comment