Chicken Breasts with Fresh Orange Salsa
	4 small chicken breasts (about 2 pounds)
	2 tbs fresh squeezed orange juice
	2 tbs fresh squeezed lemon juice
	2 medium cloves garlic, minced
	1/8 tsp white pepper
	Fresh orange salsa (see recipe)
	Remove skin and excess fat from chicken. Rinse chicken and pat dry 
	with paper toweling.
	In a small bowl, combine orange and lemon juices, garlic and pepper. 
	Brush about one-half of the juice mixture on both sides of chicken. 
	Cook chicken in pre-heated, lightly oiled non-stick ridged grill pan. 
	Or, BBQ on lightly oiled grill four to six inches above hot coals 
	(or medium setting of gas grill). Cook for 30 to 35 minutes, turning 
	and brushing occasionally with remaining juice mixture, until chicken 
	is no longer pink near bone and juices run clear when pierced with a fork. 
	Serve fresh orange salsa over chicken. Garnish with parsley or cilantro, 
	if desired.
	Serves Four
	Fresh Orange Salsa
	2 oranges, peeled and cut into small bite-size pieces
	½ cup finely chopped red onion
	2 tbs chopped cilantro or parsley
	2 tbs fresh squeezed lemon juice
	1 to 2 small jalapeño chilies, seeded and minced
	1 medium clove garlic, minced
	In a medium bowl, combine all ingredients; cover and chill for 30 minutes 
	or longer to blend flavors. 
	Makes about 2½ cups.

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