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 Kosher salt
    1/2 ts 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, sazon, 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 F on a meat thermometer.

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

  Recipe by Von Diaz

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

  Uncle Dirty Dave's Archives

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