Ingredients:
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 tablespoon fresh ground black pepper
1 teaspoon salt
1 lb boneless skinless chicken breasts
2 teaspoons canola oil or 2 teaspoons vegetable oil
4 navel oranges
1 small red onions, finely chopped
1/4 cup lime juice
1/4 cup chopped fresh cilantro
1 -2 jalapeno peppers, seeded & finely chopped
1 garlic cloves, finely chopped
salt & fresh ground pepper
Directions:
—-Salsa——.
With a sharp knife remove skin and white pith from oranges and discard.
Working over a medium-sized bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl.
Add remaining ingredients.
Makes 2 cups, serves 4.
—–Chicken——.
In a small dry skillet over medium heat, toast coriander, cumin & pepper, stirring for 45 seconds or until aromatic.
Transfer to a small bowl, add salt and set aside.
Preheat broiler.
Lightly oil a broiler rack or coat with non-stick cooking spray.
Place chicken breasts between 2 pieces of plastic wrap; flatten the meat lightly with a rolling pin.
Discard the plastic wrap.
Brush both sides of chicken with oil, then coat with the spice mixture and place on the prepared rack.
Broil until the chicken is no longer pink in the center, 4-5 minutes per side.
Servings: Serve
Time preparation: 10 min.
Time total: 25 min.