Ingredients
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1
-
2
-
1
-
2
-
-
-
6
-
2
-
-
-
-
-
-
-
Directions
Island Girl Orange Grilled Chicken Paillards/Cutlets,Flattened chicken breasts cook very quickly–so don’t leave them on the grill too long or they’ll dry out (ewww!). Original recipe comes from *Living*
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Steps
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1
Done
|
In a Bowl, Combine Marmalade, Juices, Leaves, 1 Teaspoons Salt and Pepper; Mix Well, Then Reserve 1/2c Glaze For Serving. |
|
2
Done
|
Preheat Grill to Medium High. |
|
3
Done
|
Season Chicken With Salt & Pepper; Place on Grill and Brush With Half of Glaze. |
|
4
Done
|
Grill Three Minutes, Then Flip & Brush With Remaining Glaze; Continue Grilling Until Chicken Is Cooked Through (3 Minutes More). |
|
5
Done
|
Place Chicken on Serving Platter & Keep Warm. |
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6
Done
|
Slice One Orance Into Rounds, the Other Into Wedges; Place Oranges on Grill, Flipping Once Until Softened (1-2 Minutes Per Side). |
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7
Done
|
Add Oranges to Chicken on Platter; Serve With Reserved Glaze. |
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8
Done
|
Is the Meat Done? With a Very Sharp Knife, Nick the Meat With the Knife-Tip--the Meat Should Be White and Moist--not Pink. |
|
9
Done
|
Preparing Cutlets: Easiest to Do When the Meat Is Partially Frozen, Remove Tenderloin (the Loose Part) & Set Aside For Some Other Use. Lay Cutlet on Board, With Hand Over the Top, and Cut With Very Sharp Knife Going Horizontally Under Your Hand (half-Way Through the Meat). You Should Have Two Fairly Equal Pieces of Meat. |
|
10
Done
|
to Pound Cutlets Into Thin Paillards: Place Meat on Plastic Wrap With About a Half-Teaspoon of Olive Oil, Plastic Wrap on Top, Then Pound With Side of Kitchen Mallet. |
