Subj : Back 2 Skool Dinners - 35
To   : All
From : Dave Drum
Date : Sat Sep 14 2024 07:44 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sazon Chicken Breasts
Categories: Poultry, Spices, Citrus, Vegetables
     Yield: 5 servings

     4 cl Garlic; minced
   1/4 c  Fresh orange juice
     2 tb Olive oil
     2 tb Homemade or store-bought
          - basic sazon seasoning
   1/2 ts (ea) kosher salt & black
          - pepper
     4 md Boneed, skinned chicken
          - breast halves; trimmed of
          - excess fat

 In a small food processor, combine the garlic, orange
 juice, olive oil, sazón, salt and pepper; pulse until it
 forms a creamy marinade. (Alternately, you can finely
 mince the garlic, then combine it with the rest of the
 ingredients in a small bowl, stirring with a fork.)

 Pat the chicken breasts dry, then transfer them to a
 large resealable plastic bag. Pour the marinade on top,
 close, shake, then gently massage the seasoning into the
 meat. Let sit on the counter for at least 10 minutes.
 (Chicken can also be marinated overnight then set out to
 come to room temperature before cooking.)

 Heat a large nonstick wok or deep skillet over
 medium-high. Add marinated chicken breasts, one by one,
 and pour over about half the marinade. Cook for 7 to 10
 minutes, flipping frequently with tongs and being
 careful not to let them get too dark too fast. Reduce
 heat to low and cook for another 10 to 20 minutes,
 depending on the thickness of the breast, flipping often
 to ensure meat is cooked through. Thinner chicken
 breasts will take less time to cook, so monitor the
 color and texture of your meat as it cooks. Check
 doneness by pressing the center with your tongs. If the
 center is still squishy, continue to cook until meat has
 a bit of resistance (though not rock hard), and
 registers 165 degrees on a meat thermometer.

 Let rest in the pan off-heat for a few minutes. Serve,
 pouring over any remaining pan juices if desired.

 By: Von Diaz

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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